Aubergine in semolina

Given a place on the scoring card, this recipe would not be a topper but still for that one time shot recipe, it’s worth it. The seasoning and semolina add an upma recipe’s flavour to the dish. This flattened cake like dish can be served as a main course dish accompanied by onion raita, potato chips and crunchy salads. Well as a warning this is definitely is not the dish for those who do not prefer brinjal/aubergine in a very soft and over cooked form.


  • ½ cup Brinjal finely chopped
  • 1 tbsp cashew nut pieces
  • ½ tsp channa dal
  • 1 tbsp coriander leaves finely chopped
  • A few curry leaves
  • ½ tsp each of cumin seeds and mustard seeds
  • 1 tbsp ghee
  • 1 tsp grated ginger
  • 3-4 green chillies chopped
  • 1number  lemon juice extracted
  • oil
  • ½ cup onions finely chopped
  • 1 cup semolina/rava/sooji
  • Salt to taste
  • 1/4tsp turmeric powder
  • ½ tsp urad dal
  • 1000 ml water


  • Boil brinjal in water (add little salt to it). Remove from flame when soft but not mushy.
  • Heat oil in pan add the cashew pieces, dals and allow it to become light golden.
  • Add the mustard and cumin seeds, allow to splutter. Add ginger, stir well.
  • Then add the onions, curry leaves, green chillies. Stir fry till the onions are pinkish. Add semolina and roast on low flame till the aroma of the semolina emanates.
  • Add salt and stir again.
  • Bring water to boil and at first pour in 3/4 cup and as the bubbles subsides stir gently to avoid lumps and then add the remaining water. It must appear like a thick paste. Keep stirring here again ensure that the mix is even and not lumpy.
  • Add drained brinjal pieces, ghee and coriander leaves and also the lemon juice. Stir it to mix evenly.
  • Grease the back of a spoon with ghee and even out the surface.
  • Cover and simmer for 2 minutes.
  • Serve hot.

Preparation Time: 35-40 minutes

Serves: 4-6

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