Instructions:

Yield: 1 recipe

1 cup Rava or suji
1/2 cup Left-over dry vegetables
2 tbsp Oil
1 med Onion, sliced
2 med Tomatoes, sliced
A few curry leaves
1 tsp Poppy seeds
1/2 tsp Coriander seeds
2 ea Cloves
1 sm Cinnamon stick
1 sm Piece of ginger
1/4 cup Finely grated coconut
4 ea Cashew nuts
1/2 tsp Turmeric
3 ea Garlic cloves
A few coriander leaves
Salt, to taste

Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger, coconut, cashewnuts and garlic to form a paste. Set aside.

In a dry skillet, cook suji until it is light reddish in color. Set aside.

Fry onions and curry leaves in 2 tablespoons of hot oil until golden. Add ground paste and continue to cook until fragrant. Add tomatoes and cook until soft. Add 2-1/2 cups water, along with turmeric and coriander leaves; bring to a boil. Add vegetables and rava. Stir and cook until water is absorbed completely; serve uppama hot.