Samolina with Carrot and Spinach

This needs to be made when you are ready to eat. Silkier the better...melts in your mouth. Just delicious!

Pan roast1 cup of thin semolina for 4 people. Don't let it change color. Keep it aside.

Grate 10 baby carrots. Take 4 hands full of baby spinach. 1 hand full of Cilantro leaves. Keep aside.

Rub a heavy bottom pan with a light cooking oil. Add the following in the given order.

4 curry leaves
1/2 white onion chopped
1/2 Serrano chili sliced
1/2 tsp mustard seeds
1/4 ginger chopped

Then add the grated carrots. A dash of salt and black pepper. Add 2 cups of water, cover and bring to boil. Add the semolina and reduce the heat. Stir and mix very well. Cover for few minutes. Add the spinach and Cilantro. Mix well and take out of the stove. Keep the lid on for 10 minutes before serving with a rounded scoop.