What you need:
Saffola masala oats (I used the peppy tomato flavour) - 2 pkts (40 gm each)
Onion - 2, chopped fine
Ginger - a small piece, julienned
Green chilli - 2, minced
Carrot - 1, grated
Capsicum - 1/2 of a large one, chopped fine
Tomato - 1, chopped fine
Fresh green peas - a handful
Moong bean sprouts - a handful
Salt - to taste (Be careful with the salt as the oats comes with salt added to it)
Oil - 1 tsp
Jeera/cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Heat oil in a pan. Add the cumin and mustard seeds. When the seeds pop, add the green chilli, ginger and onions. Saute until onions turn translucent. Add in the rest of the vegetables(except tomato) followed by the masala oats. Mix well, lower the heat, cover and let it cook for 2-3 minutes. You do not need to add water, as the water from the vegetables is sufficient for the oats to be cooked. Add in the tomatoes. Stir again and heat covered until the oats is well cooked. (takes 2-4 minutes). Switch off the heat and top with a handful of chopped corrainder leaves.
This is my post for Blogging Marathon #36, under the theme Oil-free breakfast.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36
This is also my 13th post for Blogathon 2014, a daily blogging event for the month of January.