Vegetable rava upma

VEGETABLE RAVA UPMA

INGREDIENTS

• Roasted rava – 1 cup
• Water – 3 cup
• Veges chopped – 1 cup [beans /carrot /tiny potato cubes /boiled corn etc – any veges of your choice ]
• Finely chopped onion – 1 small
• Grated ginger – 1 tsp
• Finely chopped tomato – 1 small [use firm tomatoes not very soft or pulpy ]
• Oil + ghee 1 tbsp
• Mustard seeds – ½ tsp
• Curry leaves – few
• Green chilli chopped – 2
• Salt to taste
• Sugar – 1 tsp
• Finely chopped coriander leaves  for garnish
• Freshly grated coconut for garnishing [optional ]
• Few fried cashews for garnish

PREPARATION

1. Dry roast the rava till aromatic. Colour should not change .
2. I have used grated carrot and boiled corn .

METHOD

Heat oil + ghee in a pan ,add mustard seeds and let it splutter.

Add onion + ginger + green chilli and fry till translucent .

Add tomato and mix well .

Add the veges and stir fry for a min .

As I have used boiled corns there was no need to cook the veges ,else you can stir and cook for few mins .

Add 3 cup of water + salt and mix well .

***Water quantity depends on the consistency of upma ,you want whether loose or grainy .You can use from 2 to 3 cups .

When the water starts boiling ,reduce the flame .

Add the roasted rava little by little .

Keep stirring while adding rava to avoid lumps to be formed .

Cover and cook on low flame for 3 to 4 mins till it is done.

Garnish with coriander leaves ,mix .

Cover and keep for 2 mins before serving .

Serve hot topped with fried cashews and grated coconut .

NOTES

1. If you want grainy upma ,then add 2 or 2 ½ cup of water.
2. You can avoid tomato.
3. If using green peas ,use blanched ones.
4. Other veges try chopping in small small pieces.
5. Also we can top with fine nylon sev while serving .

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