Whole Jowar Vegetable Upma

Ingredients

• whole jowar (sorghum grain) — 30 g (soaked overnight)
• water — 3 to 4 times the jowar's volume (for boiling the soaked jowar - FAO's ratio for whole sorghum cooked like rice (the FSSAI page boils 3 cups for its 30 g))
• onion — 25 g (chopped)
• capsicum — 40 g (chopped)
• bottle gourd — 35 g (chopped)
• tomato — 50 g (chopped)
• boiled peas — 25 g
• curry leaves — 5-8 leaves
• oil — 5 g
• coriander leaves — 14 g
• mustard seeds (used in the method; no quantity given)
• dried red chilli (used in the method; no quantity given)
• green chilli (used in the method; no quantity given)
• ginger (used in the method; no quantity given)
• turmeric (used in the method; no quantity given)
• lime juice (used in the method; no quantity given)
• salt (to taste)

Method

1. Soak the jowar overnight, then drain and rinse it.
2. Measure the soaked jowar and bring 3 to 4 times that volume of water to the boil in a deep pot with a little salt. Add the jowar, cover and cook on medium heat for 20 to 40 minutes, until the grains are soft and have taken up most of the water. A rice cooker also works.
3. Meanwhile heat the oil in a kadhai. Add the mustard seeds, dried red chilli and curry leaves and stir for a minute, then add the green chilli, ginger and onion and cook for another minute.
4. Add the bottle gourd and capsicum and cook for about 5 minutes, until they begin to soften.
5. Stir in the peas, tomato, turmeric and salt and cook for 2 minutes or so.
6. Add the cooked jowar and the lime juice, mix, cook for one more minute, scatter over the coriander and serve hot.