Place all the ingredients under 'To grind' in a mixie.
¼ cup Coconut, ¼ cup Coriander, 2 teaspoon Ginger, 3 cloves Garlic, 4 Green chillies, 4 Cashews, 1 tablespoon fried gram dal, 1 teaspoon Coriander seeds, ¼ teaspoon Cumin seeds, ½ inch Cinnamon, 1 Cardamom, 1 Clove, ¼ Star anise, 1 small Marathi moggu, ¼ Onion
Grind it smoothly with ¼ cup water.
Heat a heavy bottomed pan with ghee+ oil. Once hot, add the ingredients under 'To temper' in order.
2 tablespoon Oil + ghee, ½ teaspoon Mustard, 1 teaspoon urad dal, 1 Biryani leaf, 1 sprig curry leaves
Then in goes curry leaves, asafoetida and turmeric. Give it a fry.
⅛ teaspoon Asafoeitda, ⅛ teaspoon Turmeric
After that add finely chopped onion.
Saute until it turns translucent.
In goes vegetables. I add all except cauliflower.
Sprinkle a pinch of salt and continue sauteing for 2 minutes.
Pour 2 cups water to it and salt as needed. Cook for 2 minutes.
After that, add cauliflower and boil furthermore for 2 minutes.
Let the vegetables get cooked just right, do not over cook.
Now, add the ground paste. Slightly adjust water, salt if needed.
Boil for 4 minutes more or until the sagu gets a homogenous consistency.
Do not forget to stir in between to avoid burnt bottom.
Finally add lemon juice and mix.