Ingredients:
• 1 cup Rawa (semolina)
• 1/2 cup brinjals, finely chopped (immerse in salted water)
• 1/2 cup onions, finely chopped
• 4 green chillies, chopped
• 1 tbsp coriander leaves, finely chopped
• 1 stalk Curry leaves
• 1 tsp grated Ginger
• 1/2 tsp Urad Dal (optional)
• 1/2 tsp Channa dal (optional)
• 1 tbsp Cashewnut pieces (optional)
• 1/2 tsp each cumin and Mustard Seeds
• 1/4 tsp Turmeric powder
• Salt to taste
• 1 Lemon juice extracted
• 1litre water (approximate)
• 1 tbsp Ghee
• 1 tbsp oil
Method:
- Boil brinjal in fresh salted water, till it is soft but not mushy. Or microwave if desired. Keep aside.
- Heat oil in a heavy saucepan. Add cashew pieces, dals and allow it to become light golden.
- Add seeds and allow them to splutter.
- Add ginger, stir.
- Add onions, curry leaves and green chillies.
- Stir fry till onions are transparent.
- Add rawa. Stir, and roast on low, till aroma of rawa is exuded.
- Add salt, stir.
- Bring water to boiling.
- Add 3/4 water carefully, as it bubbles vigorously.
- Allow bubbles to subside, stirring gently with a large spoon.
- When well mixed, if it turns too lumpish, add remaining water.
- It must be like a very thick paste.
- Add drained brinjals, ghee, coriander and lemon juice.
- Stir to mix evenly.
- Cover and simmer for 2 minutes.
- Serve hot.
- For decorative effect:
- Grease a steel or other cup on the inside with ghee.
- Press upma in it till it fills the brim.
- Invert into an individual plate.
- Place a thin slice of ripe tomato over it.
- Serve hot.
Recipe courtesy of Saroj Kering