INGREDIENTS :

100gms Potatoes
100gms Carrot
100gms Peas
100gms Beans
100gms Knol Kol
100gms Cabbage
100gms Radish
½ of fresh Coconut, Grated

For the Masala :

50gms Coriander Seeds
25gms Fried Gram
1 tsp Cumin Seeds
1 - 2 Green Cardamom (Chotti Elaichi)
1 - 2 Clove
One inch piece Cinnamon

For the Seasoning :

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Turmeric powder

METHOD :

Cut Vegetables into long pieces (2 inches long and 1cm thick) and parboil them.
Grind the masala ingredients to a powder. To the powder add Coconut and grind to a paste using little water.
Add this paste to the Vegetables in a thick bottomed vessel. Mix well.
Add Salt and 2 Cups of water and cook for sometime. More water can be added if Sagu is too thick.
Heat Oil, add Mustard Seeds and when they splutter add Turmeric powder and pour this over the Sagu.
Serve hot with Puri or Mysore Set Dosa.