Bangalore Darshini Style Vegetable Sagu
Ingredients
- 1.5-2 cups chopped mixed vegetables (knol knol, beans, carrot)
- 1/2 finely chopped onion
- Small piece finely chopped capsicum
- Mustard seeds
- Curry leaves
- Asafoetida
- Oil
- Water
- Sugar or jaggery to taste
Masala paste
- 1/2 inch piece cinnamon
- 1 teaspoon coriander seeds
- 2 teaspoons grated ginger
- 6 green chillies
- 2 teaspoons roasted gram
- 10-12 almonds
- 1 big lemon size grated coconut
- 6 pudina leaves
- Salt to taste
Preparation
Dry roast the masala paste ingredients and grind them to a paste.
Cook the chopped vegetables until they still hold their shape and set aside.
Temper mustard seeds, curry leaves, and asafoetida in oil.
Add finely chopped onion and capsicum; cook until tender.
Add the cooked vegetables, ground paste, water, and adjust the salt.
Finish with sugar or jaggery to balance the flavors.
Notes
The consistency of the sagu is slightly thinner when first made and may thicken upon reheating.
