Oats Vegetable Masala Upma

Dry roast the oats under low-to-medium flame for 5-7 minutes and let it cool.

Chop the onion and tomato and slit the green chilies into 2.

Heat a thick-bottomed pan with a tablespoon of oil. When the oil is hot, add the mustard seeds and let it splutter.

Then add the cinnamon stick, bay leaf, cloves, and fennel seeds and fry for a few seconds.

Add the chopped onions now and sauté for a few minutes until the onions are tender.

Then add the chopped tomatoes along with the green chilies, curry leaves, and salt and keep sautéing until everything is well blended.

Add the chopped mixed vegetables along with chili powder and keep frying under low flame for 2-3 minutes until the chili powder loses its raw smell.

Add 2 cups of water now and let it come to a boil. Once the water starts to boil, reduce the flame and add the oats.

Mix everything once and cook closed for10 minutes under low-to-medium flame. Do not stir in between, this helps the oats from getting too mushy.

Garnish with chopped cilantro once the upma turns dry and the vegetables have been cooked and serve hot with pickle.