Saagu (Mixed Vegetable Curry)

# of servings:  4
Preparation Time:  15 mins	Cook Time:  25 mins

This delicious Karnataka-style mixed vegetable curry is easy to make and delectable to serve.  It pairs well with many kinds of breads or dosas and wakes up the palate instantly.  A must-try for those who enjoy fragrant spices!

Ingredients:

• Potatoes - 1 cup
• Mixed vegetables (carrots, peas, green beans, corn, squash, zucchini, cauliflower) - 2-3 cups
• Coconut - 0.75 cup
• Roasted gram - 1 tbsp
• Ginger - 1 inch
• Garlic - 4 pods
• Turmeric powder - 0.5 tsp (or) turmeric root - 1 inch
• Coriander leaves - 2 fistfuls
• Green chili paste - 1.5 tsp
• Salt
• Vaagi bhaat powder - 0.5 tsp (or) substitute with -
• Cloves - 5
• Cinnamon - 1 inch
• Kapok bud (maratha moggu) - 2
• Mustard seeds - 1 tsp
• Asafoetida - 3 pinches 
• Lemon/lime - 1 medium sized 

Method:

• Chop the vegetables into small cubes 
• Add them into a pressure cooker vessel with potatoes at the bottom 
• Add half the salt and 1 cup of water and pressure cook ('Pressure' mode for 3 mins. in IP)
• Zest the lemon/lime, squeeze the juice and set aside
• Place the coconut, roasted gram, ginger, garlic, turmeric, green chili paste and coriander leaves in a blender jar.  (If NOT using vaangi bhaat powder, place the cloves, cinnamon and kapok buds in the blender jar too.) 
• Make a fine paste with 1 cup warm water
• In another vessel, heat a little oil and splutter mustard seeds and asafoetida ('Saute' mode in IP) 
• Pour the ground paste into this vessel and bring it to boil, along with stirring
• Add the water the vegetables have cooked in and continue to boil for a couple minutes
• Add the boiled vegetables to the gravy and bring to a boil
• Add the vaangi bhaat powder, if using, and turn off the stove
• Add the lime/lemon zest and juice and stir well
• Sprinkle some coriander leaves on top and serve hot with chapati, roti, puri or dosa!

Tips and Tricks:

• Since potatoes are firmer than other vegetables, placing them at the bottom will cook them well
• Stirring the ground paste till it comes to boil is important to avoid the formation of lumps 
• If adding vaangi bhaat powder instead of cloves, cinnamon and kapok bud, it is better to add just before turning the heat off, to keep their flavors
• Lemon/lime should always be added after turning off the heat to keep their fragrance and tartness

Pictures: 

Final Outcome: