Vegetable Saagu
Servings 6
Ingredients
For Cooking Vegetables:
- 1 cup beans
- 1 cup potato diced
- 1 cup carrot diced
- 1 cup green peas
- 1 cup soaked chickpeas
- 1 cup broccoli florets
- 6 cups water
Masala Paste:
- 1/2 cup grated coconut
- 10 almonds toasted
- 10 cashews toasted
- 1.5 tbsp fried gram
- 3 to 4 green chilies roasted
- 10 curry leaves roasted
- 3 to 4 sprigs coriander leaves
- 1/2 medium onion chopped
- 10 to 15 mint leaves or 1 tbsp mint chutney
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1/4 tsp poppy seeds toasted
- 1 inch cinnamon
- 1/2 cup water
Other Ingredients:
- 1 tsp garam masala
- 1 tsp pav bhaji masala optional
- 2 tsp salt
- 1 tsp jaggery powder
- 1 tsp tamarind concentrate
Tempering:
- 1½ tbsp oil
- 1 tsp cumin seeds
- 1 cup onion chopped
- 1 pinch turmeric powder
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
Topping
- 1 tbsp coriander leaves chopped
Instructions
- In a large pot, bring 6 cups of water to a boil. Add beans, potato, carrot, green peas, soaked chickpeas. Boil until the vegetables are tender.
- (or) Add all the veggies along with water in an instant pot and cook in high pressure on manual mode for 5 mins and npr.
- In a blender, combine all masala paste ingredients and blend into a smooth paste.
- Heat oil in a pan for tempering. Add cumin seeds, chopped onion, turmeric powder, garlic paste, and ginger paste. Sauté until onions are golden brown.
- Add the masala paste and sauté for a few minutes until the raw smell disappears.
- Add the cooked vegetables (along with water) to the masala mixture. Add garam masala, pav bhaji masala (if using), salt, jaggery powder, and tamarind concentrate. Mix thoroughly, boil it for 3 to 4 mins.
- Garnish with fresh coriander leaves. Serve hot with your choice of Indian bread or rice.