To begin, dry roast the oats until crisp. Be careful not to brown them too much. Remove and keep aside.
In the same pan, heat 1 tbsp of oil. Sesame oil works best for this recipe.
Add in mustard seeds and allow them to crackle. Add in the curry leaves.
Next, add in the chopped garlic, ginger, and green chillies followed by half of the onions. Cook until onions are translucent.
Add in the vegetables and cook until a bit tender.
Add in Kashmiri red chilli powder, cumin powder, coriander powder, amchoor powder, turmeric powder, and salt.
Add in the roasted oats and mix well.
Add in a 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.
Add in the remaining onions and mix well.
Garnish with chopped coriander leaves and serve hot.