Servings - 2

Ingredients: 

• 1 cup rava / semolina 

• 2 - 3 tbsp oil or ghee 

• 1 tsp mustard seeds 

• 3 green chillies 

• Curry leaves 

• 1 tsp ginger - garlic paste  

• 10 mint leaves, finely chopped  

• 1 large onion, chopped 

• 1 large tomato, chopped 

• 1 large potato 

• Salt to taste 

• 1 eggplant  

• 1-2 tbsp curry powder  

• 2 1/2 cups water 

• 2 tbsp lemon juice  

• Coriander leaves  

Method: 

1. Heat a pan and add rava. 

2. Roast the rava on medium-low heat, often stirring while roasting until it turns fragrant and crisp. 

3. Switch off the heat, transfer the roasted rava to a plate, and keep aside. 

4. In a thick bottom pan, heat the oil or ghee.  

5. Add the mustard seeds and let them splutter. 

6. Now, add the green chillies, curry leaves, ginger-garlic paste, mint leaves and sauté for a minute.  

7. Next, add the onion and sauté the onion until translucent. 

8. Then add the tomato and sauté for a few seconds or until soft.  

9. Add in the potato salt and mix well. 

10. Cover and cook the potato until nearly done.  

11. Add in the eggplant and mix, then add curry powder mix well. 

12. Cover and cook on low heat for 2 minutes. Then add water, mix well and let it come to a rolling boil. 

13. Lower the heat to its lowest, add lemon juice and mix. 

14. Then add the rava in 2 batches. Once you add the rava, mix and stir immediately.

15. Then add the rest of the rava, mix and stir again. 

16. Once the rava absorbs all the water, cover and allow the rava upma to cook for 2 to 3 minutes on low heat. 

17. Then turn off the heat, add coriander leaves and mix again. 

18. Serve upma with yoghurt or lime pickle.