No onion, garlic Vegetable saagu:

Vegetable saagu is native to the Indian state of Karnataka. It holds its place as a premium side dish for poori, set dosa and rava idli etc .

What makes it unique is the spices that go into its making, which gives it a truly unique flavor. What do I need to say about the tantalising aroma that these spices give out?

You truly need to taste it. Your taste buds would thank you for it.

Now off to the recipe. Let's look at the ingredients:

Ingredients:

Mixed veggies: 1.5 cups nicely chopped.( Carrots, green beans, potatoes, peas. chayote squash, zucchini and green peas). You could use a combination of these veggies, or use any other veggie that you might have on hand.
 Salt- as needed
Oil-2 tsps

Spices and other ingredients to be ground into a fine paste:

Cilantro-1 small bunch
Roasted dalia-2 tsps
Cloves-2 nos
Cinnamon- a small sized stick...(Cinnamon has a very strong flavor. So, reduce the quantity if you do not want it to be overpowering.)
Coriander seeds-1 tbsp
Shredded coconut- a handful
Green chillies-2 nos
Poppy seeds-1 tsp.

Make a fine paste of these ingredients, adding the required amount of water.

Spices for seasoning:

Mustard seeds-1 tsp

Preparation:

Pressure cook the vegetables for 2 whistles. The vegetables need to be cooked but not too mushy . Adding salt helps the veggies cook faster. Make sure not to drain the water used in cooking the veggies, as most nutrients are leached into the water at high temperature boiling. Retain this water for the saagu.

In a kadai heat oil. Add in the mustard seeds. When it splutters, reduce the flame and add the ground paste. Fry for a while till the raw smell leaves. Make sure there is enough moisture and stir frequently. Now add in the cooked vegetables and give a thorough stir so that everything blends together. Adjust the salt at this stage. Boil for a couple of minutes.

You know your saagu is ready when the heavenly aroma of the spices permeates your home.

Enjoy with pooris, dosa or rava idli.