Sewai (Vermicilli): 1 cup
Mixed vegetables finely Chopped (Carrot, French beans, cauliflower, peas, cabbage, capsicum): 1 cup
Onion (chopped): 1 medium sized
Ginger: ¼ “ piece grated
Green chilly: (1) chopped
Green coriander chopped for garnishing.
Tomato puree: 1 tbspn
Garam masala: ½ tspn
Oil: 1 tb spn
Rai (mustard): ½ tspn
Water: 2 cups (boiling hot)
Chat masala (optional)
Roast Sewai will till dark golden brown. Roasted sewai available in market can also be used.
Heat oil in a thick bottom pan, add rai till it splutters, add ginger, green chilly, onion and sauté till golden brown. Add all vegetables except capsicum and cabbage. Cook covered for 3 min. Add capsicum and cabbage. Add tomato puree and sauté for a minute. Add 2 cups of boiling water, salt and sewai . Mix well, cook covered for 4-5 minutes stirring in between. If the water doesn’t dry cook open for some time. Add garam masala, transfer in a serving dish and garnish with chopped coriander. You can sprinkle chat masala over it before serving.
Precaution: take care to stirr and mix upma gently so that you dont break the sewai strands.