1/4 tsp - haldi/turmeric powder (optional slit peanuts or cashewnuts)
1 tsp - garlic-ginger paste
1 cup - chopped tomatoes
Salt and sugar - to taste
2 cups - water (double of semolina)
1 to 2 tbsp - desiccated or grated coconut
1/4 cup - chopped coriander
How to Make Tomato Upma
Roast the semolina in the ghee/oil till light brown and set aside.
Heat oil, add urad dal or moong dal. Fry till light brown. Add mustard, jeera/cumin, chilli powder or chopped green chillies, some pepper powder, curry leaves, haldi powder (and optionally slit peanuts or cashewnuts) and garlic-ginger paste.
Fry well then add the tomatoes, salt and sugar (and boiled/frozen peas/ mixed vegs).
Cook till tomatoes are done and then fold in the roasted semolina.
Add water, let it boil then cover and simmer for 5-7 mins or till the semolina completely absorbs the water.
Open, fold in some chopped coriander and grated coconut.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.