2tablespoonschopped coriander leaves,for a more green color you can add 3 to 4 tablespoons chopped coriander leaves
1 or 2green chilies,for a spicy taste add 3 green chilies
¼cupwateror as required for grinding
other ingredients for veg sagu
1teaspoonsplit husked black gram(urad dal)
1spring curry leavesor 8 to 10 curry leaves
1 to 2dry red chillies
66gramsonionsor 1 medium to large onion or ⅓ to ½ cup finely chopped onions
44gramstomatoesor 1 small tomato or ¼ cup diced tomatoes
1.5 to 2cupsof mixed veggieslike potatoes, carrots, french beans, cauliflower, green peas
1.25cupswaterto be added for cooking veggies
salt as required
½ to ⅔cupwaterto be added later
1 to 2tablespoonchopped coriander leaves
10 to 12cashewssauteed in 1 to 2 teaspoons oil
making spice paste for veg sagu
First take all the ingredients that will be needed to make the ground paste for veg sagu. If you do not have marathi moggu (kapok buds), then skip it.
Add everything in a grinder jar or a chutney grinder jar
Add 1/4 cup water and grind to a smooth paste. Keep aside.
making veg sagu
Now rinse, peel and chop 1 medium to large onion, 1 small tomato and the veggies that you will be using. You will need 1.5 to 2 cups of mix veggies. You can use veggies like potatoes, carrots, french beans, cauliflower, green peas, chayote squash, capsicum. Keep aside.
In a thick bottomed pan, heat 2 tablespoons oil. Lower the flame and add 1 teaspoon mustard seeds and let them crackle.
As soon as they begin to crackle, add 1 teaspoon urad dal.
Fry the urad dal lentils till they become golden.
Then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry red chillies. Saute for a few seconds or till the red chilies change color.
Then add the chopped onions.
Saute the onions on a low to medium flame, till they turn translucent.
Then add a pinch of turmeric powder. Mix well.
Now add the chopped mix vegetables and tomatoes.
Mix the vegetables with the rest of the tempering mixture.
Now add 1.25 cups water.
Season with salt as per taste.
Cover the pan with its lid and cook the veggies on a low to medium flame. Do check a couple of times when the veggies are cooking.
When the vegetables are almost cooked, add the ground masala paste.
Rinse the sides of the grinder jar with 1/2 to 2/3 cup water and add this to the pan. If you have scraped the entire ground paste from the jar, then just add 1/2 to 2/3 cup water directly in the pan.
Mix very well.
Cover the pan with its lid and simmer till the gravy thickens a bit and you see oil specks on top. This will take about 7 to 8 minutes on a low flame.
Serve veg sagu hot with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. While serving garnish with chopped coriander leaves and some fried cashews.
For frying cashews, just take 10 to 12 cashews and fry them in 1 to 2 teaspoons of oil. Here I have deep fried the cashews as I had made pooris and in the same oil, I fried the cashews.