Ingredients (serves 4)

• 1 CUP QUICK OATS
• 1/4 CUP ONION CHOPPED
• 1/2 CUP FROZEN PEAS, CORN CARROT MIX
• 1/2 CUP TOMATO CHOPPED
• 1/2 CUP ROUGHELY CHOPPED SPINACH
• 1/4 CUP CAPSICUM (GREEN OR RED)
• 3-4 Tbsp OLIVE OIL
• 1/2 Tsp TURMERIC POWDER
• 2 Tsp LEMON JUICE
• 1/4 Tsp CUMIN POWDER
• 1 TsP CORIANDER POWDER
• TO TASTE SALT AND PEPPER
• 3 CUPS WATER
• 1 SMALL RED CHILLI (OPTIONAL)

Method

1. In a sauce pan dry roast oats for 2 to 3 minutes and take them out in a bowl. Its completely optional but enhances the flavor of oats.
2. Heat up same pan on medium flame. Add oil and all vegetables except spinach. Saute vegetables for a minute. Add pinch of salt, mix well and cover and cook on slow flame for 5 to 7 minutes.
3. Add roasted oats, salt, pepper, turmeric, cumin powder and coriander powder. Add water and mix well. Cover and cook for 10 minutes and slow medium flame.
4. If oats are looking dry adjust water as per your choice. Add lemon juice and spinach and mix well. Turn off the flame and serve.