I am not sure which is the perfect accomplishment for this – may be coconut chutney. But, I have a strange habit of having this with either pickle or thick curd. My brother and amma would love it with sugar.
Ingredients:
Bombay Rava – 1 cup
Chopped Mixed Veggies – 3/4 cup (adjust)
Onion – 1 large
Green Chilli – 2 (adjust)
Coriander Leaves (chopped) – 1 tbs
Salt – to taste
Lemon Juice – 2 tbs (optional)
to temper:
Oil – 3 tbs (when it comes to upma I use extra oil)
Mustard Seeds – 1/2 tsp
Urad Dhal – 1/2 tsp
Jeera – small pinch (optional)
Curry Leaves – 1 sprig
Method:
Heat a pan. Dry roast rava till aroma comes from it. It should not change the color. Keep aside. Chop onion and cut the green chillies.
Transfer Rava to a plate. Let it come to room temperature. In the same pan add oil, mustard seeds, once it splutter add urad dhal and jeera. Saute for 5 seconds. Add green chilly sauté for 5 seconds and then add curry leaves. Immediately add chopped onion. Cook for a minute.
Add the veggies. mix well. Add 1/2 tsp of salt and cook till the veggies turn soft. Add 2 1/2 cups of water and enough salt.
When the water starts boiling, reduce the flame and add rava to the water. You need to be careful here by stirring continuously while adding rava. Otherwise lumps will form.
Stir till it comes to desired consistency. Add chopped coriander leaves and lemon juice, combine well. Serve hot.
Bingo’s Mom 