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Vegetable & Rava Uppama

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      Title: VEGETABLE & RAVA UPPAMA
 Categories: Main dish, Indian, Vegetarian
      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 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
           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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