Boil brinjal in fresh salted water, till soft but not mushy.
Or microwave if desired. Keep aside.
Heat oil in a heavy saucepan.
Add cashew pieces, dals, allow to become light golden.
Add seeds, allow to splutter. Add ginger, stir.
Add onions, curry leaves, green chillies.
Stir fry till onions are transparent. Add rawa.
Stir, and roast on low, till aroma of rawa is exuded.
Add salt, stir. Bring water to boiling.
Add 3/4 water carefully, as it bubbles vigourously.
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 brinjals, ghee, and coriander and lemon juice.
Stir to mix evenly.
Grease the back of spoon with ghee and even out surface.
Cover and simmer 2 minutes. Serve hot.
For decorative effect:
Grease a steel or other cup on the inside with ghee.
Press upma in it till brim.
Invert into individual plate.
Place a thin slice of ripe tomato over it.