Vegetable & rava uppama

Yield: 1 Recipe

Measure Ingredient
1 cup Rava or suji
½ cup Left-over dry vegetables
2 tablespoons Oil
1 medium Onion, sliced
2 mediums Tomatoes, sliced
\N \N A few curry leaves
1 teaspoon Poppy seeds
½ teaspoon Coriander seeds
2 eaches Cloves
1 small Cinnamon stick
1 small Piece of ginger
¼ cup Finely grated coconut
4 eaches Cashew nuts
½ teaspoon Turmeric
3 eaches Garlic cloves
\N \N A few coriander leaves
\N \N 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 2-½ 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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