Best of World - Recipes

Dry-Roast the cornmeal on low heat till golden.

Heat the oil in a pan and add mustard seeds, allow them to pop.

Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.

Stir for a minute and add peppers.

Mix well, add little water and cook the vegetable is done but crisp.

Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.

Cook until the flour has absorbed all the liquid.

Serve hot.