First soak the poppy seeds for about in hour. Use a thin seive to drain the water.

Now take besan / gram flour in a wide bowl. Add chopped onions, green chilly, coriander leaves, poppy seeds, dry pomogrante seeds, salt and oil.

Now mix everything very well. Rub in the oil so the flour resembles breadcrumbs. Knead the dough adding water gradually. The dough should be stiff.

Now pinch out small balls, the size of a small lemon, flatten them to shape into a tikki.

Heat oil in a kadai and fry the tikkis in medium to hot oil. Do not add all the tikkis at a time, they might disintegrate. Fry till golden. Keep aside. Let them come to room temperature.

Traditionally we add these fried tikkis to the onions , but I immerse them in water for a few minutes. This makes the tikkis soft and reduces the cooking time. A tip that my mom taught ! You can decide to choose to add wither of the tikkis.

This gravy is thick and we do not grind it. This particular method of cooking is called Seyal.

Heat about 4 tablespoon oil in a pan. Add the chopped onion and saute till translucent. Now add ginger paste, and chopped green chilli.

Gently remove the tikkis from water and add them to the onion. Sprinkle salt and turmeric. Do not mix, simply cover the pan with a lid and pour about half cup water on it. At this time simmer the flame.

( If using fried tikkis we still add them at the same time and sprinkle a little water, cover and cook similarly. Add tomatoes only after the tiki is soft)

After 10-12 minutes the onions become soft. Remove the lid and now add tomatoes, coriander powder, red chilly powder and garam masala. Give a gentle stir, so everything combines well. Put back the lid and let the tomatoes cook.

After about 5 minutes or till the tomatoes are mushy increase the flame and cook till all the moisture is absorbed. We will see a sheen of oil on the soft onions. Garnish with coriander leaves. Serve hot with Sindhi Fulko or Paratha.