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

Serves: 4 to 6