VEGETABLE SAGOO

VEGETABLE SAGOO

In one of the groups of cooking enthusiasts in which I am a member, we have a nice practice. On an appointed day of every week, a member gives the recipe of a dish she likes. Others in the group are welcome to try this out and exhibit what they prepared based on the recipe given. The "Vegetable Sagoo" I present today came from one such endeavor. The recipe was given by my friend, Preeti Baliga. 

My husband and I very much enjoyed the dish. I stayed with the given recipe with just one alteration. I used fresh green peas instead of the dried green peas. This had the advantage of saving time as I did not have to soak the peas overnight etc.

Ingredients

• 1 cup Dried Green or white peas/vatana
• 1 cup Cauliflower florets
• 1/2 cup Carrots,cut into small cubes
• 1/2 cup Potatoes, cut into small cubes
• 2 Onions, chopped
• 2 Tomatoes, chopped
• 2 sprigs Curry leaves
• 1 tsp Mustard
• 3 tsp oil
• 1/4 tsp Turmeric powder
• Salt, as per taste

For masala paste:

• 1/2 cup Coconut, grated
• 2 tbsp Putane/roasted chana/hurigadale
• 4-5 Green chillies
• 2 tbsp Coriander leaves,chopped
• 6-7 cloves/lavang
• 2(1") pieces Cinnamon sticks
• 2 tsp Poppy seed
• 6-7 Garlic cloves
• 1 inch piece Ginger

Cooking Directions :
Soak green/white peas overnight in 6 cups of water.
Next day morning drain the water and keep aside.
Chop all the vegetables ( you can add any vegetables like ashgourd, pumpkin or beans) and keep aside.
Now pressure cook peas,potatoes and carrots with little salt add about 3-4 cups of water and cook for 20 minutes or take 2 -3 whistles till all veggies are well cooked.
Grind all the masala ingredients to smooth paste using 2 cups of water. Now our masala paste is ready.
Now take a deep sauce pan, Heat oil and add some mustard, let it splutter,then add curry leaves and onion and fry till onions are translucent. Add turmeric and fry for a minute.
Add chopped tomatoes,cauliflower florets and little salt ( check while adding salt as we have already added salt while cooking peas and vegetable) cover and cook till cauliflower is soft but not mushy.
Add pressure cooked peas and vegetable and the ground masala paste and boil till the gravy becomes semi dry.
Garnish with coriander leaves (optional as we have already added while grinding) and serve hot.
Goes well with Puri or chapati.