For this sagu , you can use field beans as such or can deskin it .Deskinned field beans sagu is more tasty .
Deskining the hyacinth beans ( Hitikavare / Chilkavare )
Separate the seeds from the fresh hyacinth beans.
Soak peeled beans in water for 3-5 hours.
Discard water from the beans and hold each bean between two fingers and press gently . The outer skin will slip off leaving behind only the inner seed. Continue the process for all the seeds.
Time to make saagu
Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies, curry leaves and haldi. Add finely chopped onion .Fry till translucent.
Add field beans and chopped potato . Saute for 2-3 mins.
Add chopped tomato.Cook the veggies with some salt and water till done. Ensure that they are cooked just right - neither crunchy nor too mushy.You can either direct cook them or in microwave or cooker.i cooked in cooker for just 1 whistle .
For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some water.
Add masala paste to the cooked veggies.Add salt and water.Mix well and allow it to boil well.When it boils,it thickens a bit. If requied add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.
Serve hot hot saagu with poori,chapathi,dosa,rava idly or even rice.
If you don't get fresh field beans you can use dry ones too. In that case you have to soak in water for about 6-8 hours.
If you want you can add pudina too.
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