First, roast the semolina in a tablespoon of oil. Be careful not to brown it too much. Remove from the utensil and keep aside.
Clean the utensil and heat 1-2 tbsp of oil.
Add in mustard seeds and wait until they begin to crackle.
Add in the curry leaves.
Next, add in the chopped chili, garlic and ginger followed by onions. Cook until onions are translucent.
Add in the vegetables and cook until a bit tender. You can use blanched vegetables.
Add in salt, turmeric, coriander powder, cumin powder, and amchoor powder.
Add in the roasted semolina and mix well.
Add in 1 1/2 cup of water.
Cook for a few minutes until it forms the consistency you prefer. My family likes a drier version. That requires a bit longer cooking time.