Ingredients

• 250 g - semolina (sooji)
• 2 - carrots
• 2 - potatoes
• 50 g - each of beans and shelled green peas
• 1 - finely sliced large onion
• a few curry leaves
• 1 tsp - coriander leaves and poppy seeds
• 1 piece - ginger
• 2 flakes - garlic
• ½ tsp - garam masala
• 250 g - fried cashewnuts
• handful - coriander leaves
• ¼ - coconut, grated
• salt to taste
• 4 tbsp - ghee
• 1 tbsp - lime juice for sprinkling on top

How to Make Shahi Vegetable Uppama

• Grind to paste, ginger, poppy seeds, 2 flakes garlic, coconut and half of the fried cashew nuts and 1 small bunch of coriander leaves.
• Heat semolina to a light golden colour.
• Peel and cut vegetables into small pieces and steam-cook them.
• In a pan, melt 4 tbsps. ghee and put in onion and curry leaves.
• When the onion turns soft put in the ground paste and fry till a nice aroma comes from it.
• Add vegetables and spices and salt.
• Mix well, then pour in 2 cups of water, bring to a boil and then reduce the heat and put in the fried semolina.
• Keep on stirring till the semolina is cooked and thick.
• Mix in the cashew nuts and remove.
• Serve garnished with coriander leaves and sprinkle lime juice on top.