This recipe called Gobhi Upma (cauliflower Upma), has been adapted from Yamuna’s Cookbook, a favorite recipe book. Pictured is upma served with okra subji with paneer, sliced avocados and a mango blended butter milk.
1 cup cracked whole wheat (Or sooji/farina, if whole wheat is not available)
2 T butter or ghee
2 T ghee
A handful of cashews, coarsely chopped
1/2 T minced ginger root
1/2 T cumin seeds
1/2 t fenugreek seeds
2 T sesame seeds
10-12 curry leaves
1 small cauliflower , chopped
1 1/4 t salt
1/2 t turmeric
1 t ground coriander
Water
2 c water (1 cup can be buttermilk, if available)
1 - 2 T craisins or raisins (opt)
2 T chopped fresh coriander or fenugreek leaves
PREPARATION:
Begin toasting on a frying pan with very low heat the whole wheat with melted butter or ghee.
In a small saucepan toast the cashews by stirring constantly over high heat in 1 T ghee until light brown. Strain and set aside.
In another pot heat remaining ghee and make a chaunk by first adding ginger and cumin. When these begin to brown, add the sesame.
When sesame looks slightly darker, stir in the fenugreek and curry leaves followed by the vegetables and salt and stir them to coat with ghee and spices.
Stir in the turmeric and coriander powder
Add enough water to almost cover the cauliflower. Cover and cook on high until the water is evaporated and cauliflower softened.
The add to the cauliflower 2 cups more water and buttermilk, if available, and bring to a boil.
While boiling, carefully stir in the hot, toasted whole wheat sooji
Stir to moisten all ingredients and then gently fold in the cashews and craisins or raisins if desired.
Turn off the heat, add fresh coriander leaves and then cover and let sit about five minutes before offering to Krishna with a wedge of lime or lemon.
VARIATIONS
Try different vegetables. Okra stir fried in the ghee and spices first, is a favorite added with the cauliflower.