Ingredients:

• Vegetables:
• 1 – medium size Potato
• 2 – Carrots
• 1 – Capsicum
• 1/2 cup – Green peas
• 1/2 cup – beans
• 1 – Tomato
• 1 – Onion
• 4 to 5 – Cloves
• 2 to 3 – Cinnamon sticks
• 4 to 5 – black pepper Corns
• 3 to 4 – Green chillies
• 1/2 bunch – coriander
• 5 to 6 – Mint leaves
• 1/2 cup – grated Coconut
• 1 tsp – Dalia (or Channa dal, fried lightly before grinding)
• Oil for frying
• Salt to taste
• For seasoning:
• 1 tsp – mustard
• 1 tsp – urad dhal
• 5 to 6 – Curry leaves

Method:

1. Cut the vegetables into cubes or long strips. Wash and boil them (except the tomatoes) in water. You can retain this water for later use.
2. Add the tomatoes when the other veggies are almost done.
3. Chop the onion, coriander.
4. In a pan take a little oil and fry the onions till they turn light pink.
5. In the same pan, heat 1/2 tsp oil. Fry the cloves, pepper, cinnamon, and mint leaves.
6. Grind the ingredients onions and fried spices along with the dal, coconut, green chillies and coriander leaves.
7. Once the veggies are almost done, add the tomatoes and the ground masala, and salt, and boil for 7-10 minutes.
8. Add 1 cup water before boiling.
9. In a pan, prepare seasoning. Heat oil, put urad dal, mustard and the curry leaves and let it splutter.
10. Add to the sago.
11. Serve with hot chapattis or puris.

Recipe courtesy of Asha