Wash and fry Thinarisi with little ghee.

Heat kadai with oil add mustard.

When it splutters add urad dhal and when browned add onion,chillies,curry leaves and ginger.

When onion begins to sweat add cooked veggies and saute.

Add 21/2 cups of water.

Let it boil and add required salt.

When it is boiling add thinarisi to it.

Keep in medium flame with lid closed.

After 10-12 minutes open it,add some ghee and transfer to hot pack.

If you feel it is not cooked then leave it another 2 minutes