K likes his upma plain and simple with a coconut chutney, I like it full of vegetables. We make peace at home by alternating between the two. Since I have sole custody of the kitchen, I play dirty sometimes!
I had some purple cabbage lying about and I added this to the upma. I loved what colours landed up on my plate!
Vegetable Overload Khaara Bhaath (Serves 2)
Semolina (Bombay Rava) 1 cup
Assorted Vegetables 11/2 cup
(Use a combination of cauliflower, cabbage, potatoes, peas, carrots, etc)
Vegetable Oil 1 teaspoon
Salt to taste
Curry leaves a few
Fresh Coriander leaves a few sprigs
Mustard Seeds 1 teaspoon
Urad dal 1 teaspoon
Green Chilli 1-2 slit, (adjust according to taste)
Onion 1 chopped
Tomato 1 chopped
Method
- Heat a pan and add the oil, splutter the mustard seeds and add the urad dal. Fry till the urad turns golden. Add the slit green chilli and curry leaves and sauté for a few seconds.
- Add all the vegetables including the onions and tomato and cook stirring for a few minutes till the tomatoes begin to turn mushy.
- Add 11/2 cups of water and salt and bring it to a boil. Lower the heat, using both hands, add the semolina in a steady stream with one hand and stir the mix with the other hand.
- Ensure there are no lumps in the mixture. Cover and let it cook on low heat for 5 minutes. Take off the heat and leave covered for a few more minutes. Fluff with a fork and serve hot with a coconut chutney or pickle.
