We were not big fans of upma until I tried this colourful version. I love to have it with ripe banana while my better half loves it with omlet. :) The little one who is the most difficult one to please loves it with sugar.
- Semolina/rava - 1 cup
- Ginger - 1 small piece (chopped)
- Green chilli - 3
- Onion - 1 medium (chopped)
- Carrot - 1 medium (chopped)
- Beans - 15 nos. (chopped)
- Cabbage - 1 cup (when shredded into long strands)
- Mustard seeds - 1 tsp
- Oil - 2 tsp
- Turmeric powder - 1/2 tsp
- Grated coconut - a handful
- Water - 1 and 1/4 cup
- Boil the water and keep aside
- Dry roast the semolina in a thick bottomed vessel for 2 minutes. (Or use roasted semolina/rava)
- Heat oil in a thick bottomed vessel (I used a non-stick vessel)
- Add mustard seeds when oil is hot.
- When it starts spluttering add chopped ginger, green chilli and onion.
- Add turmeric powder.
- Add chopped carrot and beans when onion turns pink and transparent.
- Saute the above. Cover and cook for 5 minutes on low flame.
- After 5 minutes, add cabbage. Saute again for 1 minute.
- Add boiled water, salt to taste and roasted semolina. Mix well and put on low flame. (You will feel the whole thing thickening very fast. No need to add extra water)
- Cover and cook for 5 minutes on low flame.
- After 5 minutes, open the lid, add grated coconut. Mix again.
- Switch off and serve warm