Saagu (Kurma)

Ingredients

Carrots	2
Potatoes	2
Beans	100 gms
Cabbage	150 gms
Chokoes	1
Peas (frozen or fresh)	50 gms
Onion	1 big
Fresh coconut	½ cup
Green chillies	3 or 4
Garlic	3 cloves
Roasted gram	2 tbsp
Poppy seeds	1 tbsp
Cumin seeds	1 tsp
Fennel/Aniseeds	1 tsp
Red chillies	2
Cinnamon sticks	4 big
Curry leaves	2 sprigs
Mustard seeds	1 tsp
Turmeric	½ tsp
Oil	1 tbsp

Method

1. Dice all the vegetables except onion into small pieces and boil them with just enough water to cover the vegetables. This curry should not be too watery.
2. Chop onion and keep aside.
3. Heat ½ tsp of oil in a pan and add cinnamon sticks, green chillies, garlic and onion and fry for 2-3 minutes and let it cool. Then, grind it along with coconut, red chillies, roasted gram, poppy seeds, cumin seeds and aniseeds into a smooth paste.
4. Add the ground paste and salt to the boiled vegetables. Boil until the raw smell goes and the gravy becomes thick.
5. Heat oil in a ladle and add mustard seeds and turmeric and curry leaves. When the mustard splutters, add this to the boiled vegetables and mix everything well.