Roast wheat with 1 tsp oil in a non stick pan for 7-8 minutes, on medium heat stirring constantly till it changes colour and turns fragrant. Remove from the pan and keep aside.
Heat 1 tsp oil again in the pan. Add cumin seeds. Wait till cumin seeds turn light brown.
Add garlic and green chilli. Stir and add onions. Stir fry on medium heat till onions turn light brown.
Add the cut vegetables and sauté for 3-4 minutes. Add turmeric, red chilli, coriander powder and ½ tsp salt. Mix well for 2 minutes. Cook covered for 2-3 minutestill vegetables are almost tender.
Add 1 ½ cups water, wheat, mint and ½ tsp salt. Cook covered for about 10 minutes on low heat till vegetables are done and water is absorbed, stirring once or twice in between, remove from the fire. Add coriander and lemon juice. Mix and serve hot.