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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.
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