1. Heat oil in a pan and saute onion, ginger, green chillies (the color must not change)
2. Add in the chopped tomatoes and saute well.
3. Add enough salt and water and let it boil
4. Once the water starts bubbling, add the roasted semiya, mix and cover and cook for 5 mins.
5. Add in the grated carrot and coconut and garnish with coriander leaves and serve hot.

Recipe and image courtesy: Friends Cookys