Mixed Vegetable Sagu-Mixed Vegetables Cooked In A Coconut Based Sauce with Spices :)

Here is an interesting recipe made with a combination of vegetables cooked with a masala prepared with coconut and other spices.This is a  common and versatile dish among the Kannadigas.There are umpteen number of recipes for this particular dish.Ihave followed my own method which was a nice one.This sagu tastes so good that it serves as  a perfect accompaniment with dosa,rava idli,poori,rotis,etc.and even good with plain white rice.

Ingredients:

Vegetables-

Cauliflower florets               1.5cups

Boiled/cubed potatoes        1/2cup

Fresh/frozen peas                 1/4cup

Carrots,cubed                         1/4cup

For Masala:

Fresh/frozen coconut           1/2cup

Green chillies                           2-3

Ginger(chopped)                    1/4tsp

Garlic(chopped)                     1/4tsp

Oni opped)                               2tbsp

Black pe  orns                          1/2tsp

Cinnamon                                 a small piece

Poppy seeds                             1/2tsp

Cloves                                         2-3

Cashewnuts                              1tbsp

Roasted gram                          1tbsp

Coriander leaves                    4-5sprigs

Tamarind                                   size of a peanut

 
For seasoning:

Mustard seeds                         1/2tsp

Curry leaves                            4-6

Chopped onion                       1/2cup

Chopped tomato(M)            1 nos

Turmeric(haldi)                    1/2tsp

Oil                                               1tbsp+1tsp

Salt                                             to taste

Method:

• Boil carrots and peas first in a pot adding water,once tender add the cauliflower florets and cook for 5 more minutes sprinkling salt.Cover a nd set
• it aside.
• Heat 1tsp oil in a wok/kadai and add cinnamon,cloves,poppy seeds,cashewnuts and roasted gram and saute for few seconds till colour changes slightly.
• Add slit green chillies,chopped ginger,garlic and onion and saute for another 1 minute.
• Add grated coconut,coriader leaves(chop roughly),saute for 30 more seconds,add tamarind and switch off the flame.
• When the roasted ingredients are completely cooled take this in a blending jar and pulse it dry first,then blend to smooth chutney consistency adding
• required amount of water.
• In the same wok/kadai heat 1 tbsp oil and add mustard,once crackling stops add curry leaves and onion and saute till becomes translucent.
• Add chopped tomatoes ,sprinkle little salt,aslo add turmeric powder(haldi)and saute till tomatoes are mushy.
• Now add the boiled vegetables(reserve water/stock,use for texture adjustments later),additional salt to taste,little water from the reserved stock
• and bring to a nice boil.
• Add the prepared masala and cook for another 5-7minutes.Do the adjustments with the consistency(should be like kurma or any othet coconut based curry
• texture)

Serve with poori,chapathi,rava idli,etc., garnished with fresh chopped coriander/cilantro.
 

Note:

Any combination of vegetables may be used(2-3 varieties also make a good combo)