Veg Sagu | Vegetable Sagu

for spice paste

• 1 inch cinnamon
• 2 green cardamoms
• 2 to 3 cloves
• 2 marathi moggu (kapok buds)
• 18 to 20 whole black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seed
• 1 tablespoon roasted chana dal
• 3 to 4 small garlic cloves, chopped
• ½ inch ginger, chopped
• 2 tablespoons chopped coriander leaves, for a more green color you can add 3 to 4 tablespoons chopped coriander leaves
• ¼ cup grated coconut
• 1 or 2 green chilies, for a spicy taste add 3 green chilies
• ¼ cup water or as required for grinding

other ingredients for veg sagu

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon split husked black gram (urad dal)
• 1 spring curry leaves or 8 to 10 curry leaves
• 1 pinch asafoetida (hing)
• 1 to 2 dry red chillies
• 66 grams onions or 1 medium to large onion or ⅓ to ½ cup finely chopped onions
• 1 pinch turmeric powder
• 44 grams tomatoes or 1 small tomato or ¼ cup diced tomatoes
• 1.5 to 2 cups of mixed veggies like potatoes, carrots, french beans, cauliflower, green peas
• 1.25 cups water to be added for cooking veggies
• salt as required
• ½ to ⅔ cup water to be added later

for garnish

• 1 to 2 tablespoon chopped coriander leaves (cilantro leaves)
• 10 to 12 cashews sauteed in 1 to 2 teaspoons oil