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About 3 cups - frozen vegetables
1 - potato, big (chopped and cooked)
1/2 - tomato, chopped (about the size of 2 Roma tomatoes)
2 tbsp - canola oil
6 to 8 - curry leaves
1 tsp - mustard
1/2 tsp - turmeric
To be ground for masala:
1.5 cups - powdered almonds
1/2 cup - onion, chopped
5 to 6 - curry leaves
4 to 6 - green chillies
A handful of coriander leaves, chopped
1 tsp - ginger
1/2 tsp - poppy seeds
1 pinch - ground cinnamon
1 pinch - ground nutmeg
How to Make Badami Saagu
Grind all the ingredients listed for masala into a fine paste and keep aside.
Heat oil in a pan and add mustard seeds. When they start spluttering, reduce the heat so that the other ingredients you add do not burn.
You can turn up the heat when you add the vegetables.
Next add curry leaves and turmeric.
Then add chopped tomatoes and after it becomes soft, add other vegetables and fry a little bit until tender.
Add just enough salt, then add the masala paste.
Bring it to a boil.
If this is too hot and spicy, add a tsp of sugar and another tomato (chop and fry separately).
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