Step 1: Roast Semolina

Add 1 cup of semolina to a pan. Dry roast on medium flame for 3-4 minutes, continuously stirring with a spatula until it turns aromatic and slightly golden. Transfer the roasted semolina to a plate and set aside.

Step 2: Fry Cashew Nuts

Add 1 tablespoon of oil to the same pan. Once hot, add a few cashew nuts and fry them until they turn golden brown. Remove the fried cashews from the pan and set aside for garnish.

Step 3: Prepare Tempering

In the remaining oil, add 1 teaspoon of mustard seeds and 1 teaspoon of urad dal. Sauté until the mustard seeds splutter and the urad dal turns light golden, about 30-60 seconds.

Step 4: Add Aromatics

Add a few curry leaves and 1 teaspoon of chopped ginger. Sauté for 30 seconds until fragrant.

Step 5: Sauté Vegetables

Add 2 chopped green chillies and 1 finely chopped onion. Sauté until the onion turns translucent, approximately 1-2 minutes.

Step 6: Cook Ridge Gourd

Add 1 cup of finely chopped ridge gourd and 1 teaspoon of salt. Mix well to combine all ingredients. Cover the pan with a lid and cook on medium flame for 5 minutes until the ridge gourd softens.

Step 7: Boil Water

Remove the lid. Pour 2 cups of water into the pan with the cooked vegetables. Bring the mixture to a rolling boil, which should take about 1-2 minutes.

Step 8: Add Roasted Semolina

Gradually add the previously roasted semolina to the boiling water while continuously stirring with a spatula to prevent lumps from forming.

Step 9: Cook Upma

Continue stirring the mixture on low to medium flame. The semolina will absorb the water and thicken, forming the upma. Cook for about 2-3 minutes until all the water is absorbed and the upma is cooked through.

Step 10: Finish with Ghee and Coriander

Add 1 tablespoon of ghee and 2 tablespoons of chopped coriander leaves to the upma. Mix well to incorporate the ghee and coriander, ensuring even distribution.

Step 11: Serve Hot

Transfer the prepared Ridge Gourd Upma to a serving bowl. Garnish with the fried cashew nuts. Serve hot.

• Ensure semolina is roasted until aromatic for best flavor.

• Adjust green chilies to your spice preference.

• Adding ghee at the end enhances flavor and texture.

• Add other finely chopped vegetables like carrots or peas for more nutrients.

• Substitute ridge gourd with bottle gourd or zucchini.

• For a vegan version, use oil instead of ghee and omit cashews or use seeds like pumpkin seeds.