This is an other version of my vegetable kurma called as sagu which is very famous in Bangalore and is usually served with dosas/poori/chapathis/rava idli.
Mixed Vegetables - chopped 2 - 3 cups
Onion - 1 small chopped fine
Green chillies - 6 - 7
Garlic - 3 flakes
Ginger - 1/2 inch piece
Coconut grated - 1/4 to 1/2 cup
Poppy seeds - 1 tbsp ( optional)
Dalia split/pottu kadalai/fried grams - 3 tbsp
Jeera/cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp( optional)
Cinnamon - 1 small piece
Cardamom - 2
Mustard seeds - few
Curry leaves - few
Cilantro/coriander leaves - few sprigs
Salt as needed
Oil - 1 tbsp
Vegetables that can be added for this saagu are potato, beans, carrot, peas, beetroot, knol khol(kohlrabi/turnip)and also cauliflower.
Clean and cut the veggies as per requirement. Parboil the vegetables or steam until they are soft but firm.
Coconut, garlic, ginger, green chillies, dalia split, poppy seeds, cinnamon, jeera/cumin, fennel(sompu) seeds, cilantro/coriander leaves with little water to a fine paste...keep it aside.