“Spicy Vangi~ Tomato Upma” … Served with Coconut Curd Chutney and Kabuli Chana Upkari … An awesome combination of masala upma ~ rulav (I used Bombay Rava) that tastes great with coconut chutney to which I have added curds and my fav. Khatta Meetha Teekha Kabuli Chana Upkari (Chick Peas or White Chana Bhaji / Sundal) … Try this combo … Tastes Yumz …...
** Upma / Rulavun is a well know dish all round the world. Prepared using rava this is a dish that is mostly prepared in almost every south Indian family homes. During childhood we kids never much liked it, God know why not ? we pulled our faced long when Mom used to tell us we are going to have upma for breakfast. My father off course loved it just like every Amchi / Konkani Guy. I have never to date understood why every Konkani Saraswat Man loves Upma and Idly Sambar. I mean there are so many other dishes, but no … they always insist on having it at least once a week. Over years, due to modernization and change in taste, food tastes have also changed a lot. But trust me when I say, that every Amchi though has reached every corner of the world, still loves these two dishes. I guess its in the blood.
** Well, coming to Upma, there are three varieties of rava available in which we prepare Upma, at least me. One is Bombay Rava (Bot the very fine chiroti rava) which is used by many, then the fine lapsi variety which goes by the name Mangalore Rava (Gavunche’ Rulav in Konkani) and then a little bit coarser one which is available as lapsi in Mumbai. By and large the first two varieties are used for upma. Today I have used the Bombay rava, which cooks in a jiffy. So you got to be careful when you prepare the same. Vangi (Brinjal) and addition of Tomato is coz. I have made it spicy using chilly powder. Now I think, I have bored you’ll enough, so will go to the recipe part.
** Ingredients :
Bombay Rava : 2 cups.
Brinjal / Vaingan / Vangi : 1 medium sized cut to ½ inch cubes
Tomatoes : 2 medium sized cut into ½ inch cubes.
Ghee : ½ cup
Cashew Nuts : handful
Urad Dal : 1 tsp
Mustard Seeds : 1 tsp
Ginger / Adrak : ½ inch grated.
Hing / Asafoetida Powder : 1 tsp
Haldi / Turmeric Powder : ½ tsp
Kashmiri Red Chilly Powder : 1-2 tsp
Coriander Leaves : Finely Chopped ½ cup.
Salt to taste
Water : 4 cups.
** Add water in a vessel and bring to boil, when it comes to full boil,lower the heat to medium and add in the vaingan / brinjal pieces after rinsing them well. When they are half cooked add in the tomatoes and further cook till they are almost done.
** Meanwhile simultaneously in a thick Kadai, heat half cup of ghee, when it melts add in the cashew nuts and fry till they are slightly browned, remove and keep aside for garnishing.
** Now in the same kadai, add in the urad dal, when they turn slightly brownish add in mustard seeds, when they splutter add in the curry leaves and ginger, fry for few seconds then add hing powder, haldi powder and chilly powder and fry for few seconds.
** Now add in the rava and mix well. Keep frying the rava well on medium heat for about 4-5 minutes. Now lower the heat to minimum and add in the boiling water in which the vaingan (vangi / brinja) and tomatoes have been added. Be careful it may sputter, if not careful.
** Add salt to taste and immediately mix well. The rava cooks very fast so you should start mixing really fast once you add the boiling water. Cover with a tight lid and let it cook for a few minutes.
** Garnish the upma with the fried and kept aside cashew nuts and coriander leaves and mix well. Remove from fire and keep this aside covered for 5 mins before serving.
** “Spicy Vangi ~ Tomato Upma” is done and ready to be served. Serve as it is or with any other accompaniment of your choice. I had prepared this for lunch as it serves my purpose during fasting days to relish this rather than prepare this for bf. As I find it a little bit heavier early mornings.
** I served it with Coconut Curd Chutney and Chick Peas Upkari (Bhaji / Sundal). Enjoy this yummy dish with your family and friends. You can also take this in lunch box or serve it for dinner too.
** For the Coconut ~ Curd Chutney Recipe, Please follow the link given below …
** For the Kabuli Chana Upkari (Bhaji) Recipe, Please follow the link given below ….
No comments:
Post a Comment
Thanks.