Heat 1 tsp of ghee on medium heat and fry rava for few minutes or until it becomes grainy. Remove and keep aside.

In the same pan, heat oil and add cardamon, cinnamon, cloves, fennel seeds, and bay leaves.

Add curry leaves and cashews (optional) and sauté until cashews turn light brown.

Add chopped onions and green chilies. Fry until onions become transparent.

Add cubed vegetables and sauté for a few minutes or until they become soft.

Add ginger garlic paste and stir for 2 minutes, then add chopped tomatoes, cilantro, and minced mint leaves.

Stir for a minute and add turmeric powder. Add 3 cups of water and bring to a boil.

Adjust salt to taste.

When the water boils well, lower the heat and add the fried rava little by little, stirring continuously to avoid forming lumps.

Cover with a lid and let it simmer for 8-10 minutes on low heat.

Turn off the heat and transfer the Rava Kichadi to a serving bowl.

Serve hot with coconut chutney.