Roast rawa in a pan wihtout adding oil for a 4-5 minutes sirring continuously. Turn off the fire and keep it reserved. Boil the vegetables with half a tsp of salt.
Take a heavy bottomed pan and heat oil in it. Put mustard, black gram, bengal gram, green chillies, ginger, and curry leaves and fry till mustard splutters. Pour 3½ cups of water into it and let it boil. Add boiled vegetables, salt to it. Now pour fried rawa slowly into it and mix well to avoid forming lumps. Reduce the flame and cook till the rawa is done completly. Dab ghee on top of the upma. Cover and keep it undisturbed for few minutes.
Garnish the upma with fried cashew nuts and serve hot with coconut chutney.
Note: Use carrots, beans, peas and capsicums for mixed vegetables.
