Plain Mixed Vegetable Sagu

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • For the Masala:
  • 2 tsp - fresh coconut
  • 1 tsp - poppy seeds
  • 1 tsp - jeera
  • a pinch of hing/asafoetida
  • 5-6 - peppercorns
  • 3 tsp - dalia
  • 1 small piece - chakke
  • 1 inch piece - ginger
  • 10 - green chillies
  • A few strands - coriander
  • 1 - small onion, cut into pieces
  • 1 pinch - turmeric powder
  • Vegetables:
  • 1/2 cups - lima beans
  • 1/2 cup - peas
  • 50g - beans
  • 1 - medium-sized carrot, chopped into rings
  • 1 - medium-sized potato, chopped into cubes
  • 1 - medium-sized chayyote, cut into medium-sized pieces
  • 1 - medium sized cauliflower, cut into medium sized florets
  • 1 - medium sized tomato, cut into fine pieces.
  • 1 - medium sized capsicum, cut into 3 inch long pieces.
  • 1 - medium sized onion, cut into small pieces.

How to Make Plain Mixed Vegetable Sagu

  • Boil the vegetables (not in a pressure cooker because it gets overdone) except capsicum, tomatoes and onion. Add all the ingredients for the masala into the blender and make a fine paste.
  • In a heavy-bottom vessel, add 4-5 tsps. of oil and fry the onions till light brown. Now, add tomatoes and cook it for a while.
  • Add capsicum and toss it. When it is cooked, add the masala and fry it for a minute.
  • To this mixture, add boiled vegetables and stir. Add salt and allow this mixture to boil for a while.
  • The sagu is now ready to be served with hot chappatis/puris.

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