Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • Green Chillies - 5-6
  • Coriander leaves - half a bunch
  • Coconut grated - half
  • Cinnamon sticks - 3-4
  • Cloves - 2-3
  • Cumin seeds - 1 tsp
  • Hurgadle - 1 tsp (chutney dal)
  • Poppy seeds - 1.5 tsp
  • Onions - 4 (cut in pieces)
  • Tomato - 2-3 (cut in pieces)
  • 1 cup - vegetables (potatoes, peas, cauliflower, carrot, French beans)

How to Make Sagoo

  • Chop the vegetables into cubes. Wash them well and cook until tender.
  • Grind all the above mentioned ingredients into a paste without adding much water.
  • Add this paste to the boiled vegetables and keep on stirring so that it does not stick to the bottom of the vessel. Add water if required.
  • The preparation should be neither too watery nor too thick.
  • Add required amount of salt and stir till it all gets mixed well.
  • Remove from fire and add a garnishing of mustard seeds, asafoetida and Bengal gram.
  • Serve hot with chapatti.