1 cup oats
1-2 green chilles
Pinch of asafoetida
1 teaspoon mustard
5-6 curry leaves
3 cups water
1 teaspoon sugar
Salt to taste
Dry roast the oats in a kadai for 4-5 mins and keep aside.
Heat oil in the kadai, add mustard. When they splutter, add curry leaves and asafoetida.
Now add onions and saute. Add tomatoes and saute.
Cook for 2-3 mins. Add oats and mix well.
Add sugar and salt. Add water and mix. Cook until the water has evaporated and the mixture has a semi-soft consistency.
Add more water if required.
Garnish and serve hot.