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

How to Make Vaangi (Brinjal) Upma

• 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, green chillies and turmeric.
• 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.