Vegetable Sagu
Cook Time:
20 min
Prep Time:
20 min
Servings:
4
Ingredients
- 1 cup chopped green beans
- 1/4 cup peas
- 1 chayote squash cubed
- 2 beetroot cubed
- 1 potato cubed
- ¼ cup channa daal soaked
- 6 – green chillies
- ¼ teaspoon turmeric powder
- 1 teaspoon ginger paste
- 1 green whole cardamom seeds
- 2 cloves
- 1/4 inch cinnamon stick
- 2 tablespoons roasted gram dal
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 teaspoon poppy seeds
- 8 strands of cilantro
- 1/4 cup coconut
- 2 tomatoes cubed
- 1 tablespoons oil
- 1 red chili
- ¼ teaspoon mustard seeds
- ½ teaspoon salt
- 5 curry leaves
Directions
- Chop all the vegetables and keeping it ready.
- In a grinder, add the grated coconut, roasted gram dal, channa dal, poppy seeds, coriander seeds, cumin seeds, cinnamon stick, cloves, ginger, green chilies with 1/2 cup of warm water.
- Blend to make a smooth paste of the sagu masala ingredients. Keep aside.
- Heat oil in a pan over medium heat; add the mustard seeds, let me splutter. Add in the curry leaves and red chilies and sauté for a few seconds.
- Stir in the tomatoes, sauté until the raw smell goes away.
- Add the sagu masala and sauté for a few minutes until the raw smell goes away.
- Next add all the chopped vegetables, add a cup of water and salt, let it cook until the vegetable is done.