Dry roast rava on a low to medium flame stirring often until crunchy and light.

Do not brown the rava as it changes the flavor of the khara bath. Keep this aside.

Wash and chop all the veggies and set side.

Heat 1½ tbsp ghee in a pan.

When the ghee turns hot, pop the mustard seeds first and then add the dal and cashews.

Fry until the dal turns golden. Then add the curry leaves, ginger & hing.

Add onions and fry until transparent.

Next add in all the veggies and stir fry for 2 mins. Cover and cook until slightly tender.

Add in the vangi bath powder, turmeric and salt. Pour water and mix.

Check salt and add more if needed.

When the water begins to boil, Set the flame to medium or low.

Pour the rava in a stream with your left hand and keep stirring it in the water with your other hand.

Quickly stir and break if any lumps. Cover and simmer until the water is absorbed completely.

Turn off and allow to rest for 5 mins. Add in coriander leaves & half tbsp ghee to the hot khara bath.

If desired you can sprinkle 2 tbsps grated coconut and lemon juice.

Serve khara bath hot with coconut chutney.