Heat a non-stick pan. Once hot, tip in the porridge oats followed by the cumin seeds.
Toast on a medium/high heat, stirring continuously.
After a minute or two, when you see the oats being to change colour and become slightly darker, add the tomatoes, carrots and chilli as well as the tomato puree.
Now add enough water so everything is just covered.
Now add salt, turmeric, paprika, garam masala and amchur/lime juice.Mix well.
Allow the porridge to thicken slightly and come to a boil. Reduce to low/medium heat and simmer for a further minute.
Sprinkle on fresh coriander and remove from heat. Taste for salt/chilli and adjust accordingly.
Enjoy on its own or with a dollop of Greek yoghurt and your favourite pickle!