Heat the oil in a heavy-based kadhai or wok. Add all the ingredients for the tempering and stir-fry for about 1 minute, or until they start to splutter.
Add the onions, curry leaves, chopped chilies, ginger and garlic pastes, cloves, and turmeric, season with salt, and stir-fry for a further 5 minutes.
Add the mixed vegetables and tomato, then cover with a lid and cook over medium heat for about 5 minutes.
Uncover, add the semolina, 375ml / 13fl oz (1 1/2 cups) hot water, and the yoghurt and stir constantly over the heat for about 3-5 minutes, or until all the moisture is absorbed.
Sprinkle over the chopped coriander, then season with salt and add the lime juice. Remove from the heat.