Vaangi (Brinjal) Upma

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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.