Title: Vegetable and Rava Uppama
Categories: Entree Vegetarian Ethnic
Yield: 1 Recipe

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		Cloves
1	sm	Cinnamon stick
1	sm	Piece of ginger
1/4	c	Finely grated coconut
4		Cashewnuts
1/2	ts	Turmeric
3		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.

Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

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