Vaangi Upma

Ingredients:
1 cup Rava (semolina)
1/2 cup Bringals finely chopped (immerse in salter water)
1/2 cup Onions finely chopped
4 Green Chillies chopped
1 tbsp. Coriander leaves finely chopped
1 stalk Curry Leaves
1 tsp, grated Ginger
1/2 tsp. Urad Dal (optional)
1/2 tsp. Channa Dal (optional)
1 tbsp. Cashewnut pieces (optional)
1/2 tsp. each Cumin and Mustard seeds
1/4 tsp. Turmeric Powder
Salt to taste
1 Lemon Juice extracted
1 litre Water (approx.)
1 tbsp. Ghee
1 tbsp. Oil

Method:

Microwave the brinjal in fresh salted water, till soft but not mushy.

Heat oil in a heavy saucepan and add cashew nuts, dals, and allow it to become light golden.

Add seeds, allow to splutter. Add ginger, stir.

Add onions, curry leaves, green chillies and stir fry onions are transparent and then add rava.

Add salt, stir and add 3/4 water carefully, and bring it to boiling stage.

Allow bubbles to subside, stirring gently with a large spoon. When well mixed, if it turns too lumpish, add remaining water. It must be like a very thick paste.

Add drained bringals, ghee, and coriander and lemon juice. Stir to mix evenly.

Grease the back of the spoon with ghee and even out surface.

Cover and simmer for 2 minutes. Serve hot.