Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Karnataka

This vegetable preparation is full of flavour and taste and goes well with paranthe as well as rice


  • French beans 4 to 5
  • Medium potato 1
  • Button mushrooms 6 to 8
  • Medium carrot 1
  • Oil 3 tbsps
  • Medium onions 2
  • Green chillies 2
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Green cardamoms 5
  • Cloves 5 to 6
  • Star anise 1 to 2
  • Coriander seeds 1 tsp
  • Cinnamon sticks 2 one-inch sticks
  • Dried red chillies 3
  • Poppu seeds (khuskhus) 3 tsps
  • Asafoetida 1 pinch
  • Fresh coconut, scraped ½ cup
  • Sambhar masala 2 tsps
  • Medium tomato 1
  • Rice flour 1½ tbsps
  • Salt to taste
  • Black pepper powder 1 tsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Cumin seeds 1 tsp


  • Chop onion, green chillies, French beans, potato, mushroom and carrot. Heat 2 tbsps oil in a deep non-stick pan, add all the chopped vegetables and saute.
  • Add turmeric powder and red chilli powder and mix well.
  • Heat another non-stick pan, add green cardamoms, cloves, star anise, coriander seeds, cinnamon, dried red chillies, poppy seeds, asafoetida, coconut and sambhar masala and roast till fragrant.
  • Cool slightly and put into a mixer jar, add a little water and grind into a fine paste.
  • Chop tomato and add to the vegetables in the 1st pan and mix. Saute till the tomato turns pulpy.
  • Add ground paste, rice flour and a little water and mix well.
  • Add salt and black pepper powder and cover and cook for 3-4 minutes.
  • Heat remaining oil in a small non-stick pan, add mustard seeds, fenugreek seeds, asafoetida and cumin seeds and let the seeds splutter. Add this tempering to the sagu and cover immediately to trap the flavours.
  • Transfer into a serving bowl and serve hot.