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Upma With Mixed Vegetables

Yogic.Chef's picture
Ingredients
  Coarse semolina 450 Gram
  Potatoes 300 Gram, diced
  Turmeric 3⁄4 Teaspoon
  Paprika 3⁄4 Teaspoon
  Salt To Taste
  Oil 125 Milliliter
  Black mustard seeds 1 1⁄2 Teaspoon
  Cumin seeds 1 1⁄2 Teaspoon
  Tomatoes 3 , chopped
  Ginger root piece 1 1⁄2 Inch, peeled, finely chopped
  Green chilies 3 , seeded and finely chopped
  Mixed vegetables 300 Gram, very finely chopped and grated
  Boiling water 750 Milliliter
  Coriander sprigs 2 , chopped
Directions

Heat a large frying pan or wok, add the semolina, and cook over a low heat for 10-12 minutes, until it is a few shades darker, stirring constantly.
Remove from the pan and set aside, Sprinkle the potatoes with paprika, turmeric and a little salt.
Heat the oil in the frying pan, add the potatoes and saute over a medium heat until brown.
Remove with a slotted spoon; set aside.
Add the mustard and cumin seeds to the frying pan and heat them over a high heat until they begin to 'pop'.
Add the tomatoes, ginger and chillies, if using, and stir well over a low heat.
Add the mixed vegetables and cook for 5 minutes.
Add the boiling water and 1 teaspoon salt.
Gradually add the roasted semolina, stirring all the time.
The mixture should be light and crumbly with no lumps.
Add a little more water if the mixture is too dry.
Gently mix in the fried potatoes, and garnish with coriander leaves.
Serve at once.

Recipe Summary

Cuisine: 
Indian
Course: 
Breakfast
Restriction: 
Vegetarian

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