Lightly fry the rava in a non-stick pan on medium heat until it begins to change colour lightly. Stir continuously while frying the rava so that it doesn’t get burnt. Remove from heat and keep aside.
Microwave the vegetables along with a few tablespoons of water and salt to taste, for around 3-5 minutes until half-cooked. Drain the vegetables and keep aside.
Add 2 tbsp oil in another pan and splutter mustard seeds. If using peanuts, throw them in and saute until they begin to change colour.
Add shallots, green chillies and curry leaves and saute till the shallots begin to lightly brown.
Add ginger and saute for 2 more minutes.
Throw in the half cooked vegetables and saute for a few more minutes.
Add 1/4 tsp turmeric powder and stir for a minute.
Add 2 cups of water along with salt to taste and bring everything to a boil.
Reduce heat and add the fried rava into the boiling water stirring continuously, so that no lumps are formed.
Cover the pan and cook on low heat for 5 minutes approximately.
If the upumavu is dry, sprinkle a few more tablespoons water and close the pan and cook for 2 more minutes.