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Traditional Heritage
Vegetable Sagu
Ingredients
- 1 cup chopped green beans
- 1/4 cup peas
- 1 chayote squash, cubed
- 2 beetroot, cubed
- 1 potato, cubed
- 1/4 cup channa daal, soaked
- 6 green chilies
- 1/4 teaspoon turmeric powder
- 1 teaspoon ginger paste
- 1 green whole cardamom
- 2 cloves
- 1/4 inch cinnamon stick
- 2 tablespoons roasted gram dal
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon poppy seeds
- 8 strands of cilantro
- 1/4 cup coconut (grated)
- 2 tomatoes, cubed
- 1 tablespoon oil
- 1 red chili
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon salt
- 5 curry leaves
Directions
- Chop all the vegetables and keep them ready.
- In a grinder, add the grated coconut, roasted gram dal, channa dal, poppy seeds, coriander seeds, cumin seeds, cinnamon stick, cloves, ginger, and 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 and let them splutter. Add the curry leaves and red chili and sauté for a few seconds.
- Stir in the tomatoes and 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 1 cup of water and salt, then let it cook until the vegetables are done.
