HKC 5.32: UPMA

Put farina into a dry skillet and stir briskly and continuously over medium flame until browned. When nicely browned, remove from fire and pour into a bowl. Heat butter. Make massala. Add vegetable. Let cook for a few minutes. Then add 2 cups water. Let it come to a boil and cook until the vegetable is done. Add 2 teaspoon salt. Add farina, stirring as you put it in. It will soak up water quickly and is done in no time. It has the consistency of dry halavah.