Masala Vangi-Vatana Upma with Radish Corn Salad.

Cook Veg. all of about 2-3 cups (Brinjal/Vangi, green peas, ½ cup of cabbage). I Micro wave the Vegs. & keep them ready first. 

Heat ghee/oil (about1/2 cup) in kadai.. add a few cashew nuts, fry a bit then add whole garam masalas(lavang-2-3, tike sal 2”, Black & green cardamom(2+3), pepper-1/2 tsp, tej patta 2-3), add 10-15 curry leaves. After this you can add sliced 1 big onion sliced lengthwise (I have not coz. Of Navrathri otherwise I do).. fry till translucent. Add haldi pd- 1tsp, garam masala pd-2tsp(I added goda masala), Dhania pd.- 2tsp Jeera pd- 1tsp, Red chilli pd.-1tsp. Add 2 big tomatoes-chopped. Fry for 2-3mts. Till the masala cooks a bit. Add 2 cups of Rulav(thin lapsi- not Bombay rulav). & fry for few mts. Add 4 cups of boiling water, bring all to a boil & lower the heat to bare minimum, cover & let cook. When 3/4th done add in salt, cooked vegetable & coriander leaves. Mix well. Cover & cook till done. Serve hot with any Raita of your choice.

For Radish Corn Salad Recipe please refer #Salad.