Depending on the type of Rava, whether it's roasted or raw, roast the amount in ghee and keep aside.
Once you have all the vegetables chopped, get ready to have the kadai on.
Heat a pan with cooking oil. Then, splutter with mustard seeds, then do the seasonings in the order mentioned.
Once the nuts are roasted well, add chopped green chilies, onions and sauté till the onions are pink. For upma, the onions shouldn't be browned. Add the tomatoes, salt, and turmeric powder. Fry till the tomatoes are soft.
Then, add the chopped vegetables. Simmer and sauté for 5 mins. Once the vegetables get half cooked, add the water and bring it to a boil. When you cover it, it gets cooked fast.
Once the water starts boiling, simmer and gradually add the roasted Rava. Ensure you stir well so that lumps are not formed. Cook on high for 2 mins, keep stirring. When everything combines well, add 2 tsp of ghee, simmer, and cook it covered.
Since the Rava is bigger grains, this needs about 10 - 15 mins of cooking. In between, you need to remove, ensure you don't allow the steam to get back to the vessel. Add the remaining ghee, mix everything again. And cook.
It's almost done in 15 - 20 mins of time.