Roast oats until fragrant and slightly golden, set aside.
Add mustard seeds, curry leaves, and green chilies for tempering.
Cook onions, carrots, peas, and capsicum until tender.
Mix in turmeric, salt, and a pinch of asafoetida for flavor.
Add roasted oats and mix well with the sautéed vegetables.
Add hot water gradually, stirring continuously to avoid lumps.
Simmer until water is absorbed, garnish with coriander leaves