My recent trip to visit some of my friends got me reminded of ‘upma’. Back home, not many are fond of this dish growing up; reason being, the simplicity of the dish could demand less focus, and hence the result of a so simple recipe could easily be messed up. But growing up I have enjoyed every bite of some of the most delicious upma in my home as well as my aunt’s. This is usually made for dinner/breakfast as an alternative to rice with either sooji or with cracked wheat.
You will need:
* 1 cup of chopped beans + carrots + 1 potato (optional)
* 4 green chillies slit lengthwise
* 1 medium onion sliced lengthwise
* 1/2 inch of ginger finely chopped
* 1 medium tomato finely chopped
* 1 cup of cracked wheat lightly roasted
* 2 tbsp of ghee
Make it:
1) In a wide pan, add 3 tbsp of oil + jeera + mustard seeds
2) Once they splutter, add the chillies + onion + ginger, fry for 2 minutes and add the chopped veggies, followed by tomatoes and salt and stir it all together and let it cook for about 5-7 minutes until the tomatoes get mushy
3) Add 2 cups of water, adjust the salt and let it come to a boil
4) Soon after the water starts to boil, add the cracked wheat and mix everything together and simmer the heat for about 10 – 12 minutes; once all the water is evaporated, add the ghee and serve hot
once a wooden spoon 