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Eggplant Uppit

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 Medium Yellow onion chopped into 1” long pieces
  • 3 cups Eggplant cut into pieces 1/2” x 1” long
  • 3 tbs Vegetable or Canola oil
  • 1/2 tsp Black mustard seeds
  • 1.5 tsp Urad dal
  • 1.5 cup Roasted upma mix or medium coarse rava (300 g)
  • 10 Curry leaves
  • 2 Dried red chilis torn into pieces preferably Byadgi variety
  • 1.5 tsp Homemade Palyada Pudi or Store bought Vangibhath powder. Adjust based on the spice level. Adukale or MTR are popular store brands.
  • 1.5 tsp Salt 10 g to taste
  • 4.5 cups Water
  • 1.5 tbsp Ghee optional
  • 2 tbsp Cilantro chopped
  • 1.5 tbsp Fresh grated coconut either grated fresh, or frozen, optional

Instructions

  • Gather and prep all the ingredients for the uppit.
  • If you are using unroasted rava, dry roast it in a saucepan for a few minutes until it turns fragrant. Stir frequently and be careful not to let it burn. Set aside to cool.
  • Heat the oil in a wide saucepan and add the mustard seeds. It’s ok to add the seeds when the oil is heating up. Cover the saucepan and wait for the seeds to pop.
  • When the popping stops, lower the heat and add the urad dal, red chilis, and curry leaves. Stir for a minute until the urad dal turns golden brown.
  • Add the chopped onions and half the salt and cook for a few minutes, while stirring, until the onions turn translucent. Do not rush this step.
  • Add the chopped eggplant to the pan and toss together. Continue to cook the eggplant while stirring every couple of minutes. Avoid stirring too often since we want the eggplant pieces to crisp up around the edges as they cook.
  • When the eggplant begins to soften, cover the pan for 2-3 minutes and let the eggplant finish cooking in its own juices.
  • When the vegetables are cooked, add the palyada pudi, and stir to combine with the vegetables. I have listed an approximate quantity for the spice powder, but the best way to get this right is to taste and adjust based on your preference.
  • Add the roasted upma mix or roasted rava and stir for a minute to combine the rava and it is heated through.
  • Add the rest of the salt and stir to combine.
  • Add the 4 cups of boiling water to the rava mix now. The uppit will bubble up aggressively for a few seconds if your pan is really hot. Stir the mixture until everything is evenly distributed.
  • Cook the uppit while stirring for another 2-3 minutes until the water is absorbed and the rava becomes soft. If the uppit seems to be too dry before the rava is fully cooked, add a half cup of water and stir some more. You will have to use your judgement based on how soft you want your uppit.
  • Taste and adjust the salt and palyada pudi at this stage.
  • Turn the heat off, and add the ghee. Stir to combine and cover the saucepan and let the uppit rest for at least 5 minutes.
  • Garnish with chopped cilantro and fresh grated coconut and serve hot.

Notes

  • Use a variety that is low in moisture such as indian or slender italian or japanese eggplant. Avoid the large variety used for roasting.
  • Leftovers can be stored in the refrigerator.
  • Reheat and break up any lumps that form in the uppit when it turns cold.
  • My homemade palyada pudi recipe.