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Vegetable & rava uppama

Yield: 1 Recipe

Ingredients:

• 1 c Rava or suji
• 1/2 c Left-over dry vegetables
• 2 tb Oil
• 1 md Onion sliced
• 2 md Tomatoes sliced A few curry leaves
• 1 ts Poppy seeds
• 1/2 ts Coriander seeds
• 2 ea Cloves
• 1 sm Cinnamon stick
• 1 sm Piece of ginger
• 1/4 c Finely grated coconut
• 4 ea Cashew nuts
• 1/2 ts Turmeric
• 3 ea Garlic cloves

Instructions:

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. Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

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