Vegetable Saagu - Mixed Vegetable Curry

Sruthis.Kitchen's picture

Sep. 11, 2013

This is a Karnatakas popular recipe that is usually served with dosa, idli, poori, chapathi. Vegetable saagu is a vegetable gravy curry in green masala. This is simple to make. Here is my version of making this curry.

Ingredients

Chopped potato 1/2 Cup (8 tbs)
Chopped carrot 1/8 Cup (2 tbs)
Chopped capsicum 1/2 Cup (8 tbs)
Cauliflower florets 1 Cup (16 tbs)
Salt 1 Teaspoon
Water 1 Cup (16 tbs)
For the masala
Cinnamon stick 1 Small
Coriander seeds 1 Teaspoon
Cloves 2 Small
Poppy seeds 1 Tablespoon
Green chillies 8 Small , halved (more or less to taste)
Ginger piece 1 Inch
Cilantro 1 Tablespoon
Curry leaves 4 Medium
Fresh coconut 2 Tablespoon
Dalia 2 Tablespoon
Turmeric powder 1/2 Teaspoon
Water 1/2 Cup (8 tbs)
For the seasonings
Ghee 1 Tablespoon
Mustard seeds 1/2 Teaspoon
Cumin seeds 1/2 Teaspoon
Asafoetida 1 Pinch
Sliced onion 1/2 Cup (8 tbs)

Directions

MAKING

1. In a pan place the cinnamon stick, cloves and coriander seeds and fry them 2-3 minutes on low to medium heat, stirring constantly.

2. Add poppy seeds and fry until golden in color. Add green chilies and ginger and fry for 30 seconds.

3. Add coconut and fry for 30 seconds then add cilantro leaves, curry leaves and stir.

4. Add turmeric powder and roasted chana dal (dalia) and stir. Turn off the heat when done and allow the masala to cool completely.

5. In the meantime in the pressure cooker add ghee and mustard seeds and allow it to pop, add cumin seeds, followed by asafoetida. Add onions and fry for 3 minutes or until soft.

6. In the blender add the cooled masala and blend until all ingredients are combined and then pour ½ cup water and continue to blend into smooth paste consistency.

7. Add the blender puree to the onions and fry for 1 minute and add 1 cup of water followed by carrots, potatoes, green peppers (capsicum) and cauliflower. Stir everything until well coated.

8. Season with salt and cover the pressure cooker. Cook until you hear one whistle.

9. Turn off the heat and allow the steam to settle down completely. Open and transfer in a serving bowl.

SERVING

10. Serve with Methi Thepla.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 204Calories from Fat 98

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 675 mg28.13%

Total Carbohydrates 24 g8%

Dietary Fiber 7 g28%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet