Instructions: 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.

Items" by Aroona Reejhsinghani

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