1. 2 cups- Mixed vegetables, cut to a 1/4 of an inch( carrots, beans, potato, capsicum, peas, choyote squash)
Note 1- Any vegetable can be used, but these are the veggies that definitely have to be in there:
One transparent vegetable( eg,choyote/cucumber), potato, beans( green beans/long beans/cluster beans), peas, one type of chopped greens( eg spinach/Methi), capsicum
Note 2– Onions, garlic and tomato are also added, but I skipped, because I like the flavor of the vegetables cooked in the spices, just on its own.
2. 1/2 cup- Chopped spinach
3. Oil- 4 tsp for seasoning
4. Jeera- 1 tsp for seasoning
6. Curry leaves- 5 to 6
7. Salt- to taste
8. Turmeric powder- 1/4 tsp
9. Fresh Coriander- 3 sprigs, finely chopped
Grind the following to a very fine, thick paste using just as much water as needed-
Fresh grated coconut- 2 tbsp
Cinnamon-1 inch piece
Cardamom-seeds of 1
Poppy seeds-1 tbsp
Green chilies-5 to 6
Fried Gram- 1Tbsp
Ginger- a 1 inch piece
Pressure cooking the vegetables is easier, but may make them mushy, so I generally do it in a vessel with a lid. Heat the oil in the vessel in which you will be cooking the Saagu. Add the jeera, asafetida and curry leaves. Add all the vegetables and spinach add the salt, turmeric powder, stir well for a minute and add about 1 1/2 cups of water. Cover and keep checking till everything is well cooked, but not mushy.
To this mixture, add the coconut paste and mix well. Add a little water if needed, because the fried gram tends to thicken the curry. Cook covered for a few more minutes. Add the chopped coriander.
This dish goes great with Poori, Chapathi, Rava idli, or any other type of idli, Set dosa or Khali Dosa.