Vegetable Sagu is really a side dish for Puri and for chapathi. In certain restaurants they serve it as being a side dish with set dosa too. I've set up vegetable kurma before that appears similar but is really a little different meaning which i don’t use ginger root/garlic clove and fewer onion in Sagu.
1. Chopped vegetables 2 cups (Eco-friendly Peas, French beans, carrots, Turnip, Chayote and taters chopped fine)
2. Onion chopped 1 small
1. Fresh grated coconut two tablespoons
2. Bilimbi 2
3. Eco-friendly chilly 1
4. Red chilly 1
5. Dalia Dal two tablespoons
6. Coriander seeds two tablespoons
7. Poppy seeds 1 teaspoon
8. Cumin seeds 1 teaspon
9. Turmeric powder 1 teaspoon
10. Cardamoms 2
11. Cloves 2
12. Cinnamon 2″ piece
1. Wash and chop all of the vegetables and it aside as proven within the image .
2. Prepare all of the vegetables within the oven adding little salt so the veggies aren't over cooked.
3. Grind all of the ingredients of wet masala within the mixer adding sufficient volume of water to some medium fine consistency.
1. Mustard seeds 1 teaspoon
2. Cumin seeds 1 teaspoon
3. Cashews A few
4. Kishmish A few
5. Tomato 1
6. Curry leaves 3-4 Strands
4. Convey a skillet with 4-5 teaspoons of oil inside it on the medium flame. On heating, add mustard seeds into it. If this starts sputtering add cumin seeds and curry leaves into it. When done add cashews and kishmish into it. Add chopped tomato plants into it.
5. When done add ground wet masala from step three along with a little water into it to create a thick gravy and produce it to boil.
6. Add cooked veggies from step-2 into it and produce it to boil adding needed volume of salt into it.(look for salt since already put into the veggies while cooking.)
Cooked veggies put into the Masala gravy
7. Add water and adjust the consistency from the gravy and produce it to boil on low flame stiring continuously else it might burn.( since dalia dal is put into the masala) Decorate it with chopped coriander leaves.
Time taken. forty-five minutes