Spicy Tomato Semolina / Tomato Rava Upma

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Ingredients:
4 tablespoons ghee / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
Salt to taste
Fried cashewnuts to garnish

Method:
Heat half of the ghee/butter in a pan. Fry semolina, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.

Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are pink and transparent.

Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves and fry briefly.

Mix in the semolina and salt. Add hot water to this and mix well. You might want to add more water to avoid the mixture getting dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.

Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves. Serve with coconut chutney.