Ingredients

• 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).