Firstly, take 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan.

Add 1 tsp salt, ¼ tsp turmeric, and 2 cup water.

Boil for 5 minutes or until the vegetables are half cooked. Keep aside.

To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.

Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.

Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chilli, and ¼ cup water.

Grind to a smooth paste. Keep aside.

In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.

Add ½ onion and saute well.

Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.

Saute for 2 minutes or until tomatoes soften.

Now add in prepared masala paste and cook till the oil separates.

Add in cooked vegetables and mix well.

Adjust the consistency by adding ½ cup water or as required.

Cover and cook for 5 minutes or until the vegetables are cooked well.

Finally, enjoy Veg Sagu Recipe with poori or roti.