Bombay Rava Upma
Ingredients
Serves 2
- Bombay rava – 1 cup
- Water – 2 cups
- Onion – 1½ (finely chopped)
- Tomato – 1 (chopped)
- Capsicum – 1 (chopped)
- Carrot – 1 (chopped)
- Green peas – ¼ cup
- Green chilli – 2 (finely chopped)
- Ginger – 1 inch piece (finely chopped)
- Curry leaves – a few
- Coriander leaves – for garnish
- Cashews – 7–8 (broken)
- Oil – 2–3 tbsp
- Ghee – 2 tbsp
- Mustard seeds (rai) – 1 tsp
- Urad dal – 1 tsp
- Hing (asafoetida) – a pinch
- Salt – approx. 1¾ tsp
- Turmeric powder - a pinch
Procedure
- Heat 2–3 tbsp oil in a pan.
- Add mustard seeds, curry leaves, urad dal, hing, green chilli, ginger, and cashews. Let them splutter and fry until the cashews turn light golden.
- Add the chopped onions first and sauté until they turn slightly soft.
- Then add the tomato, capsicum, carrot, peas, and a pinch of turmeric powder, and cook for a few minutes until the vegetables are slightly tender.
- Add the Bombay rava and salt. Roast it on medium flame until it puffs slightly and turns aromatic. It should not change colour (turn brown)
- Reduce the flame to low and carefully add 2 cups of boiling water while stirring continuously.
- Mix well and cook until the rava absorbs the water and thickens.
- Add 2 tbsp ghee and mix well.
- Garnish with fresh coriander leaves and serve hot.