Among all upmas, this version and the one with peas were/are my favorites. Mom uses her home made sambar powder for this. Vayngan, is eggplant(brinjal) in Konkani. In North Kanara, upma is NOT served with chutney, but it is served with sev. It is usually a bit dry compared to the one we get in restaurants in Bangalore.
In Bangalore, I have seen people using eggplant in upma. Its usually called ‘Kharabhath‘ and was served with coconut chutney. I think they use more water compared to normal upma, so this used to be semi dry. In my previous office, we used to get evening snacks and whenever they served this kharabhath, we all used to skip the snacks :D.
Ingredients:
1 cup sooji(wheat rava)
1/4 cup brinjal (cut into small pieces)
1/4 cup onion (cut into small pieces)
1/2 tea spn mustard seeds
1/2 tea spn urad dal(optional)
A pinch asafoetida
Oil/ghee
1/2 tea spn sugar
3/4 tea spn Sambar powder
1 tbl spn fresh/frozen coconut
A pinch turmeric
Salt
Method:
Heat oil and add mustard, urad dal(optional). When mustard starts popping and urad dal turns slightly brownish, add curry leaves(cut the leaves into two to enhance the aroma). Add asafoetida, turmeric and onion. Fry till onions turn translucent. Add brinjal pieces and fry for around 5mins.
Now add sooji(rava) and fry on a low flame for around 6-7mins (take care not to burn the rava). Add salt and sugar, sambar powder, mix well.
In a separate bowl heat 2 cups of water. When it starts boiling, transfer it to the rava mixture. Cover and cook till all water is absorbed. Mix well. Add coconut.
Serve hot with or without sev.
Serves : 2
Preparation time : 15mins
shilpa mom used to make it..and there used to a big strike at home. But now i really miss them so much..Thank you shilpa..but u know shilpa im always scared to try these upma’s(uppitu) because of the hardness.but now im sure i can try ,will try soon and let you know shilpa..
Wow, this is my dream blog. Me and my wife have been searching for a new bent on Indian meals. Thank you! Please keep it up. We love it!
Shilpa… I also make vangi baath but different than this. Instead of frying baigan directly into rawa I boil it seperately in the water with tamrind pulp,sambar powder and small jaggery piece. Once cooked add it to fried sooji mixture. At the end add little coconut oil and its Yum yum.
Shilpa,
Upma with brinjal and Sambar Masala? That’s totally new to me. Thanks for sharing this. I like making Upma in various ways. Btw, I, too, have a few different Upma recipes up my sleeve. Maybe I can post them simulaneously? Both of us together will perhaps offer the world some ten varieties of this dish. Whaddya say?
Sudha, do try making upmas the way I have explained. I am sure you will get it good this time :D. All the best.
Jammu, thanks a lot. I am feeling on the top of the world by reading your comment. Thanks again :).
Gowri, thanks for sharing your recipe. I will try your version.
Vaishali, Thats a great idea. I am waiting to read your upma recipes :D.
I have never heard about this upma. Sounds delicious.
Hey Shilpa,
This brinjal upma is indeed very new to me.Haven’t even heard of it…have to give a try sometime..Looks good..
shipa you have been tagged for this meme TAG WORLD CONFE HSSIONS. Hope you will play
Similiarly you can make cauliflower upma and add the sambar powder to it…tastes yummy!!
Hi Shilpa,
I have been checking your blog off and on. I think you are doing a stupendous job of trying new recipes and maintaining a very creative and informative blog. Its a fitting tribute to all that grew up around kitchens filled with the aroma of homemade food.
I decided to place a comment this time because of the mysterious *sambhar powder* ingredient in your recipe. It sure stands out in your description and ingredients, but there is no mention of it in the *method* of the recipe. There are other comments that talk about complimentary experiences with upma and sambhar powder, but I am wondering, when does the powder sneak in to the dish after all? 🙂
Shilpa: Mira, that was a very interesting comment. Thanks for the compliments and I am happy that you find it informative. However about the ‘mysterious’ things that you find, you should note that I write recipes and my experiences as a hobby. I am no professional, neither do I have editors who can help me fix every little aspect of my writing. Readers themselves are kind enough to point out typos and missing links, and I have always appreciated their help in this . So thanks. I’ve updated it now. Please check.
This upma is totally new to me. I am sure it will taste good. Can any other vegetable be substituted instead of eggplant?
Shilpa: Yes Meera, you can use peas, green beans, carrots for this. At my home aayi prefers to make it with eggplant only.