Heat a non-stick skillet and prepare the oats, veggies, and spices.
Oats should be roasted over low heat until fragrant and golden.
Add curry leaves, cumin, and mustard seeds to heated oil until fragrant.
Cook the peas, carrots, and onions until they are just beginning to soften.
Bring the mixture to a mild boil after adding the salt and water.
Add the roasted oats to the water and whisk constantly to prevent clumping.
Serve your oats warm after letting them soak water and fluffing them with a fork.