Monday, April 15, 2013

Chapati and vegetable sagoo

Sagoo is a typical mixed vegetable dish of karnataka quite famous specially in Bangalore,mysore and shimoga. This is aromatic, flavorful and tasty dish popularly served in restaurants as a side dish with chapati or puri 

  1. 1 cup Dried Green or white peas/vatana
  2. 1 cup Cauliflower florets
  3. 1/2 cup Carrots,cut into small cubes
  4. 1/2 cup  Potatoes, cut into small cubes
  5. 2 Onion,chopped
  6. 2 Tomatoes,chopped
  7. 2 spring Curry leaves
  8. 1 tsp Mustard
  9. 3 tsp oil
  10. 1/4 tsp Turmeric powder
  11. Salt As per taste
For masala paste:
  1. 1/2 cup Coconut,grated
  2. 2 tbsp Putane/roasted chana/hurigadale
  3. 4-5 Green chillies
  4. 2 tbsp Coriander leaves,chopped
  5. 6-7 cloves/lavang
  6. 2(1 inch) pieces Cinnamon sticks
  7. 2 tsp Poppy seed
  8. 6-7 Garlic cloves
  9. 1 inch piece Ginger
Cooking Directions
  1. Soak green/white peas overnight in 6 cups of water.
  2. Next day morning drain the water and keep aside.
  3. Chop all the vegetable ( you can add any vegetables like, ashgourd, pumpkin or beans) and keep aside.
  4. 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.
  5. Grind all the masala ingredients to smooth paste using 2 cups of water.Now our masala paste is ready.
  6. 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.
  7. 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.
  8. Add pressure cooked peas and vegetable and the ground masala paste and boil till the gravy becomes semi dry.
  9. Garnish with coriander leaves( optional as we have already added while grinding) and serve hot.
  10. Goes well with Puri or chapati.


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