Ingredients

• 1 cup - rava
• 1/2 cup - brinjals finely chopped
• 1/2 cup - onions finely chopped
• 4 - green chillies chopped
• 1 tbsp - coriander leaves
• 1 stalk - curry leaves
• 1 tsp - grated ginger
• 1/2 tsp - urad dal
• 1/2 tsp - channa dal
• 1 tbsp cashewnut pieces
• 1/2 tsp - cumin and mustard seeds
• 1/4 tsp - turmeric powder
• Salt to taste
• Juice of lemon extracted
• 1 litre - water
• 1 tbsp - ghee
• 1 tbsp - oil

How to Make Vaangi Upma

• Microwave the brinjal in salted water, till soft.
• Heat oil in a heavy saucepan and add cashewnuts, dals and fry till it becomes light golden.
• Add mustard and cumin. When they splutter, add ginger, onions, curry leaves, green chillies.
• Stir fry the onions well and finally add rava.
• Add salt, stir and add 3/4 litre water carefully and bring to a boil.
• 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.
• Grease the back of the spoon with ghee and even out the surface.
• Cover and simmer for 2 mins. Serve.