Poori and Vegetable Saagu (Karnataka Style)

Ingredients for Poori:

2 cups flour

1 tablespoon hot oil

Salt

Warm water for kneading

Oil for deep frying

Little all meals (while rolling)

Method:

To make the dough mix flour, salt, and put hot oil on it, add enough hot water to make soft dough.

Knead thoroughly and keep the side deck in 2 hours.

From the dough, take out small pieces and form small balls.

Roll them into thin rounds with a rolling pin and little bit of all purpose flour.

Meanwhile, heat oil in a deep frying pan, frying pooris on both sides until light brown.

Ingredients for Upon my word:

1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas)

½ cup chopped onion

1 medium ripe tomato

Mustard

Oil

Curry leaves

Asafetida

Coriander leaves for garnish

Salt

Masala to grind:

1 tsp cumin

2 tsp coriander seeds

¾ cup grated coconut

2 teaspoons poppy seeds

2 tablespoons whole split peas (hurgadle, putani)

5-6 green chillies

3 garlic pods

Little Tamarind paste

salt

Method:

Grind all the ingredients for masala to a smooth paste with little water and keep aside.

Boil the vegetables separately in water with salt. Make sure that vegetables do not over cook.

Take a heavy bottom pan and heat some oil. Add mustard seeds, wait until they splutter. Add curry leaves, asafetida and then add chopped onion.

Saute onion until it becomes transparent. Next add the chopped tomatoes and mix until it cooks.

Add ground masala and let cook for a minute or two. Finally add the cooked vegetables along with water and let it boil.

Check for taste and adjust seasoning. Garnish with chopped coriander leaves.

For yummy pictures and tips see this.