VANGIBATH UPMA

Ingredients:
1 cup roasted rava
2 big brinjals cut into cubes
1 big onion sliced
2 tbs vangibath powder
10 cashew nuts roasted in ghee
3 tbs chopped coriander leaves
little coconut scrappings (optional)
2 tsp lime juice
A pinch of sugar
A pinch of tumeric powder
Salt to taste

To Season:
2 tbs ghee
½ tsp mustard seeds
1 tsp urad dal
1 tbs channa dal
1 red chillie broken
1 sprig curry leaves

Method:
Heat the ghee in a wok, add all the seasonings.
Sauté well, now add in the sliced onions with a pinch of sugar.
Sauté till the onions turn pink, add in the brinjal pieces.
Stir and cook, till the brinjals are a bit soft.

Add in the tumeric powder, salt and vangibath powder.
Stir well, add in 2 ½ cups of water, let it come to a boil.
Low the flame, add in the roasted rava, give a good stir.
Close with a lid and let it cook on its steam.

Open the lid in few minutes and stir the upma well.
Add in the roasted cashew nuts, lime juice, coconut scrappings and the coriander leaves.
Give it a good stir and remove.
Serve it hot with chips or raitha.


VANGIBATH POWDER

Ingredients:
1 tbs coriander seeds
1 tbs channa dal
1 tbs urad dal
½ tsp kas- kas
1 tsp sesame seeds
4 dry red chillies
1 sprig curry leaves
2 tbs coconut scrapings
½ an inch cinnamon stick
2 cloves
A small piece of asafetida
1 tsp oil

Method:
Heat a tsp of oil, roast all the ingredients well
till they give off a nice aroma.
Cool and powder coarsely.
You can keep this powder in a tightly closed container
in the fridge for about 3 months.