“Spicy Hara Masala Baingan (Vangi/ Brinjal) Rava Upma” served with Cucumber Curd Pachodi (Salad)” … A delicious combination of spicy flavored masala upma with brinjal and a equally tasty salad to go along with it … Yummilicious …
** This is a simple spiced delicious upma prepared on the lines of green pulav but with addition of only vangi/ brinjal instead of mixed veggies. I was thinking of preparing something that is tasty yet without rice as it was a no onion-garlic-rice day for us at home. So I replaced the rice with thick rava ie barik lapsi and then added on ground green masala along with baingan of added on nutrition and it turned out really tasty. This dish can be served with any chutney or curd too but I prepared pachodi as it is definitely a great combo.
** Here is my simple recipe for “Spicy Hara Masala Baingan (Vangi/ Brinjal) Rava Upma” … My Style ….
** Add ½ cup of freshly grated coconut (soyi/ nariyal) along with 2 cups of finely chopped coriander leaves (kothambari pallo/ dhania), 4-5 ajwain leaves (vonvo/ sambarpalli) or 8-10 mint (pudina) leaves, 1 inch piece of ginger (adrak/ alle') cut to pieces, 1 tblsp of goda masala or garam masala powder, 4-5 green chillies (tarni mrisanga/ hari mirchi) cut into pieces, 1 tblsp coriander (dhania/ kothimbir) powder, ½ tsp jeera (cumin) powder, ½ tsp of turmeric (haldi) powder and grind to a very smooth paste with little bit of water.
** Bring to boil about 5 cups of water and add in about 250 gms of brinjal (vangi/ vaingana), cleaned and cut into 1 inch sized pieces lengthwise. Let the brinjal cook till half done, meanwhile continue with other procedure of the dish.
** In a thick bottomed pan add in 2 tblsp of ghee (toop) + 2 tblsp of oil (tel) and when hot lower the heat and add in 2 cups of barik lapsi/ thick rava/ mangalore rava and fry for 3-4 minutes till well fried and changes slightly in color, if needed you can add in another tablespoon of ghee.
** When the rava has been fried well, lower the heat and add in the simmer water along with the brinjal into the kadai carefully. Be careful as it splutters at times as both are very hot, so stand back while doing so. Add salt (namak/ meeta) to taste and mix well. Bring to a boil adding more water if necessary only and then cover and let cook on slow heat.
** Meanwhile on another pan heat 1 tblsp of oil/ tel, when hot add in the ground masala and fry for 2-3 minutes, till it is slightly cooked, add this to the cooking rava which will have almost been done by now and mix well. Cover and cook till done, then remove from fire and add freshly squeezed juice of one lemon, mix well and keep it aside covered.
** For Tempering/ Seasoning : Heat 2 tblsp of ghee/ toop in a small pan, when hot add in handful of cashew nuts (kajjubi/ kaju) and fry till they are slightly browned, now add 8-10 curry leaves (karbevu/ kadipatta), fry for a few seconds and add it to the cooked masala upma.
** “Spicy Hara Masala Baingan (Vangi/ Brinjal) Rava Upma” is done and ready to be served. Serve it hot with any side dish like chutney, raita, curds or pachodi of your choice. I served with cucumber curd pachodi and it was an awesome combo. A very delicious combo for lunch that is definitely tummy filling and yummy.
** At times though regular upma or those with addition of simple onion, tomato or peas is healthy the same style of preparation can be boring for youngsters and the onus lies on us to make it more appealing while keeping in mind the nutrition. Rava is an excellent ingredient filled with health benefits so do at it on to your diet.
** There are many more choices of preparing rava dishes both sweet and spicy and even in steamed methods like that for idly. All types of rava like fine, regular, thick and barik lapsi are used in my home extensively and if you browse through the blog you will find them all. You can try them out in leisure in your home and do give me a feedback on how you liked it.
** Sharing the link below for the recipe of "Cucumber Curd Pachodi (Salad)" with which I served this dish, you may try out this combo in your home too …
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