Ingredients:

• For the Masala:
• 2 tsp – fresh Coconut
• 1 tsp – Poppy Seeds
• 1 tsp – Jeera
• a pinch of hing/asafoetida
• 5-6 – peppercorns
• 3 tsp – Dalia
• 1 small piece – chakke
• 1 inch piece – Ginger
• 10 – Green chillies
• A few strands – coriander
• 1 – small onion, cut into pieces
• 1 pinch – Turmeric powder
• Vegetables:
• 1/2 cups – lima beans
• 1/2 cup – peas
• 50g – beans
• 1 – medium-sized carrot, chopped into rings
• 1 – medium-sized potato, chopped into cubes
• 1 – medium-sized chayyote, cut into medium-sized pieces
• 1 – medium sized cauliflower, cut into medium sized florets
• 1 – medium sized tomato, cut into fine pieces.
• 1 – medium sized capsicum, cut into 3 inch long pieces.
• 1 – medium sized onion, cut into small pieces.

Method:

1. Boil the vegetables (not in a pressure cooker because it gets overdone) except capsicum, tomatoes and onion. Add all the ingredients for the masala into the blender and make a fine paste.
2. In a heavy-bottom vessel, add 4-5 tsps. of oil and fry the onions till light brown. Now, add tomatoes and cook it for a while.
3. Add capsicum and toss it. When it is cooked, add the masala and fry it for a minute.
4. To this mixture, add boiled vegetables and stir. Add salt and allow this mixture to boil for a while.
5. The sagu is now ready to be served with hot chappatis/puris.

Recipe courtesy of Krupa