Ingredients: For pooris: 2 cups wheat flour 1 tbsp. oil Water to knead dough Salt to taste Oil to deep fry For Saagu: 1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas) 1 onion, chopped 1 tomatoes, chopped 1/2 tsp. mustard seeds 2 tsp. oil 1 tsp. chopped, corinader leaves for garnish Salt to taste For Masala: 1/2 cup grated coconut 1 small onion cut into pieces 1 tsp. cumin seeds 2 tsp. coriander seeds 2 tsp. poppy seeds 1 tbsp. whole split peas (hurgadle, puttani) 5-6 green chillies 1 tsp. tamarind juice 1 cinnamon stick, crushed 3 cloves 1 garlic flakes 1/2 tsp. turmeric powder 1 tbsp. chopped coriander leaves Method: For Saagu: Grind all the masala ingredients to a smooth paste with little water. Keep aside. Boil the mixed vegetables in a sauce pan until tender. Add onions, tomatoes and cook for 5-10 minutes Add ground paste, salt and stir. Add water if required. Cook for 10-12 minutes and remove from the heat. Heat oil in a pan, add mustard seeds, after it splutters put this into the saagu mixture. Mix well and garnish with coriander leaves. Serve hot with pooris. For Pooris: Mix flour, salt, and oil in a bowl, add enough water to make a soft dough. Cover and keep aside for 15 minutes. Divide the dough and shape into balls. Roll them into thin rounds with the help of some flour. Heat oil in a deep frying pan, fry the pooris on both sides till light brown. Drain on paper towel.