Vegetable Sagoo

It feels good and ironically funny that my comeback post on this blog had to be Sagoo. But as luck, time or the universe would have it, I made Sagoo again. No MTR mix, but a from-the-scratch recipe. Very close to  the Bengaluru home taste, and the look and feel...

What you need
5 strands of Cilantro/ Parsely
2 Tbsp of Coconut gratings (frozen, dried, packaged or fresh)
1" ginger
1" stick of cinnamon
5-6 pepper seeds or equal pepper powder
3 green chillies
2 Tbsp of Hurigadale


1 onion. Use it as 2 halves
Mustard Seeds,
Jeera
Hing
Salt
Mixed vegetables (best combination I do with is potatoes, carrots, beans and peas - colorful mix)

How To...
• Boil the vegetables or pressure cook them
• Put all the top set of ingredients and a half onion into a mixer and grind them thoroughly to a paste. Use half cup water. You could use the extra boiled water to mix.
• Heat 2 Tbsp of oil in a pan, add Mustard seeds, Jeera, hing and curry leaves (optional). Add the other half onion and fry well. Once this is cooked, add the masala paste and mix well.
• Add the boiled vegetables and sautee for 5 minutes. Add salt to taste. We are all set!