Put the semolina in a hot frying pan. Now, dry roast it over low heat and put it aside.

Heat oil in a frying pan and sputter some mustard seeds and curry leaves.

Add the chopped vegetables and sauté for another 3-5 minutes until they are partially cooked.

Add 1½ cups of water to it and boil.

Stir in flaxseeds.

Add the roasted semolina into the boiling water slowly as a thin stream. Gently stir to avoid forming lumps.

Cook for 4-5 minutes.

Serve warm with a squeeze of lemon juice!