Yet another JFI post…and this month JFI joins hands with Nandita’s WBB and is dedicated towards green leafy vegetables. It is hosted by dear Indira of Mahanandi, who is the mastermind behind this wonderful food event.
Green leafy vegetables conjured up umpteen number of recipes, but none of them could be executed on time and I had to settle in for a simpler one. I miss the variety of greens available back home and try to make the most of what we get here…Spinach, Amaranth leaves, Methi to name a few.
As everyone knows, dark green leafy vegetables are packed with vitamins, minerals and are a good source of fiber too. Whether they are stir fried, cooked with dal or mashed into rotis, they deliver what they are best at!
Today’s recipe is Spinach Upma. I have given a twist to the usual upma and it doesn’t fail to charm. Hope you find that way too…
Spinach – 3 to 4 big handfuls – Washed and chopped finely
Rawa/ Sooji/ Semolina – 3/4 cup
Water – 2.5 cups
Onion – 1 Small one – Sliced thinly
Green Chillies – 4 medium ones – Cut lengthwise
Grated Ginger – 1/4 Teaspoon
Mustard Seeds – 1/4 Teaspoon
Urad Dal – 1 Teaspoon
Channa Dal – 1 Teaspoon
Asofoetida / Inguva/ Perungayam/ Hing – 2 Pinches
Curry Leaves – 4 to 5
Cashewnuts – 1 Tablespoon
Oil – 2 to 3 Teaspoons
Roast Sooji till very light brown and keep aside. Heat oil in a sauce pan and add mustard seeds. When they splutter, add urad dal and channa dal and fry till light brown. Add asofoetida, curry leaves, green chillies and cashewnuts. Fry for a moment and add the sliced onion and a pinch of turmeric. Fry till light brown and add the spinach and the grated ginger. Let it wilt and fry for a couple of minutes. Add water and salt and let it come to a boil. Add sooji when the water is boiling and stir without lumps. Cook till all the water is absorbed and the upma comes together.
Serve with a dot of ghee!