Brinjal Upma
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[Based on 6 users]
Author vahchef Yield No Value
Published Sep 19, 2007 Cooking Time 1 hour
Recipe Type Appetizers Preparation Time 30 min
Ingredient sooji/semolina Standing Time 1 hour

Recipe of Brinjal Upma

Ingredient Name Quantity Unit
Lemon Juice Extracted 1 Numbers
Salt To Taste
Channa Dal 1/2 Teaspoons
Cashewnut Pieces 1 Tablespoons
Each Cumin & Mustard Seeds 1/2 Teaspoons
Turmeric Powder 1/4 Teaspoons
Oil 1 Tablespoons
Ghee 1 Tablespoons
Water 1000 ml
Urad Dal 1/2 Teaspoons
Coriander Leaves Finely Chopped 1 Tablespoons
Curry Leaves To Taste
Grated Ginger 1 Teaspoons
Brinjals Finely Chopped 1/2 Cup
Green Chillies Chopped 4 Numbers
Onions Finely Chopped 1/2 Cup
Rawa (semolina) 1 Cup


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.
Serve hot.

Posted Sep 19, 2007

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5 Comments Nov 11, 2007
vahchef Nov 10, 2007
Manisha Nov 3, 2007
bbhasin Nov 2, 2007
djp Nov 2, 2007

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