I could easily follow your explanation method. Made this after seeing 2 days earlier. As you licenced us to add any vegetables, I added one seemebhadnekayi(chow chow) and also one cup of navil kosu(gedde kosu). I did not know the trick of using economical roasted kadalepoppu as thickening factor, i assumed hotel people use expensive cashew nuts or corn flour/rice flour or some artificial thickening agent for saggu. Thanks for information. The saggu tasted better than a of fast food hotel. My amma and appaji liked this very much. Biggest problem of saggu from any low/middle class Bangalore hotel/darshini is: saggu gets stale in few hours of bringing parcel. Thanks for Teaching.
