PREPARATION
1. Place a strainer over a bowl, add 100 grams flattened rice and wash them with 400 milliliters water. Keep aside.
2. Heat 1 tablespoon oil in a pan, add 40 grams peanuts and roast them for 2 - 3 minutes. Remove from heat and keep aside.
3. Heat 1 tablespoon oil in another pan, add 40 grams cashews and roast for 2 - 3 minutes. Remove from heat and keep aside.
4. Heat 2 teaspoons oil in a separate pan, add 1 bay leaf, 2 pods cloves, 2 pods green cardamom, 1 teaspoon cumin seeds, 1 cinnamon stick, and 10 - 12 curry leaves. Sauté for 30 seconds.
5. Add 50 grams potatoes and 40 grams carrots. Mix, cover and cook for 2 - 3 minutes.
6. Add 50 grams cauliflower, 70 grams onions, 1 teaspoon ginger, and 1 tablespoon green chili. Mix, cover and cook for 4 - 5 minutes.
7. Add 1/4 teaspoon turmeric, 1/8 teaspoon sugar, 1 teaspoon garam masala, and 2 tablespoons water. Cook for 1 minute.
8. Add the washed flatten rice, 1 teaspoon salt, roasted peanuts, roasted cashews, and 1 tablespoon coriander. Mix and cook for another 1 minute.
9. Remove from heat and transfer to a serving bowl.
10. Serve hot.