Bagel Upma

Bagel upma is a simple stir-fry of bagels with vegetables and spices. This is a quick and tasty meal that van be made in a short time. The added veggies help in boosting nourishment. Again, this is a very satisfying meal. This can be made with fresh bagels, as well as the ones that are sitting in your counter for more than a day. Try this for a variation than just toasting and serving with spreads.

Bagel upma is very similar to bread upma, instead of using the regular bread, I am using bagel. Bread will lose the shape and may become a little mushy. But because of the texture of bagel, it holds the shape much better and no soggy food.

I love bread upma and both my parents used to make this for me. After trying bagel, I found the perfect one for making my favorite upma. I have added lots of veggies and always try to include colorful veggies. This can be made with whatever veggies on hand. Add cubes of tofu or paneer or some beans to increase the protein content. The end result is always a satisfying bowl of upma. This can be a breakfast, brunch, or even a quick fix for dinner. We love this for any meal. We love to eat bagels with spreads like Piquant Veggie Bagel Spread. But we love this upma too that we make sure we have a few bagels for making this whenever we buy bagels.

July 26th Bagelfest Day and Christie is hosting an event to share bagel recipes or any ways to use bagels. I am sharing this quick and satisfying meal made with bagels. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients

Serves 4 -5 

Bagel - 3, regular size

Oil - 1/4 cup

Onions - 1.5 cups, sliced

Bell peppers, mixed color - 2 cups, thinly sliced

Cabbage - 2 cup, thinly sliced

Carrots - 1 cup, shredded

Ginger - 1/2 tsp, chopped

Serrano pepper - 1, slit lengthwise

Tomatoes - 1.5 cup, sliced

Salt - 3/4 tsp

Cayenne - 3/4 tsp

Turmeric - 1/4 tsp

Mustard seeds - 1.5 tsp

Split urad dhal - 1 tsp

Cumin - 3/4 tsp

Curry leaf - 2 sprigs

Cilantro - 1/4 cup, chopped

Asafetida - 1/4 tsp

Method

Slice and cut the bagels to thin 1-in chunks. Set aside.

Prep the veggies and set aside.

Heat oil in a wok or a Dutch oven, add the red chilies, mustard seeds. When it splutters, add the split urad dhal, cumin, followed by curry leaf and asafetida. Add the serrano peppers, ginger, sliced onion and peppers. Sauté for 3-4 minutes till onions are translucent and peppers cooked.

Add the sliced tomatoes and cook for 2-3 minutes.

Add the shredded carrots and cabbage, Stir-fry for 2 minutes.

Add the salt, turmeric, and cayenne. Stir-fry for a minute.

Add the bagel chunks and stir-fry to toss well and cook for 2-3 minutes.

Switch off the flame and garnish with cilantro.

Serve immediately.

Here are the bagel recipes we shared today for "Get More Bagel Recipes". Thanks, Christie and Heather!

• Bagel Buns from A Kitchen Hoor’s Adventures
• Bagel Upmafrom Magical Ingredients
• Overnight Bagels with Black Pepperfrom Karen’s Kitchen Stories
• Parmesan Garlic Bagels from Hezzi-D’s Books and Cooks
• Summer Bread Pudding from The Freshman Cook