Veg Sagu Recipe| Mixed Veg Sagu | Vegetable Sagu

Prep time: 10 mins Cooking time: 30 mins Serving: 3

Ingredients

For Masala

• 1 tablespoon poppy seeds soaked for 15 mins

• 4-5 green chilies

• 4-5 garlic cloves

• 2 inches ginger

• 2 cloves

• 1/2 cup grated coconut or desiccated

• 1 cup fresh mint

• 1/2 cup coriander

For Sagu

• 2 cups of vegetables of your choice roughly chopped (I have used carrot, beans, ridge gourd capsicum)

• 1 potato roughly diced

• 1 tablespoon oil

• 1 teaspoon mustard

• 1/2 teaspoon cumin

• 1/2 cup water

• Salt to taste

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Instructions

Masala

1. Slightly fry ginger, garlic, green chilies and cloves (optional)

2. Blend them with rest of the ingredients and soaked poppy seeds to a smooth paste and keep aside.

Making Sagu

1. Boil or pressure cook all the chopped vegetables but do not over cook them. (1 whistle in the pressure cooker).

2. Heat oil in a pan, add mustard and cumin and let them splutter.

3. Add diced potato. (you can cook them along with other vegetables, But it tastes better when fried).

4. Once the potatoes are golden brown, add the cooked vegetables.

5. Add salt and the ground masala paste. Add 1/2 cup water and let it simmer for 5 mins.

6. Serve it with Dosa, idly, rava idly, or hot puris.

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Pictorial Instructions

Slightly fry ginger, garlic, green chilies and cloves (optional)

Blend them with rest of the ingredients and soaked poppy seeds to a smooth paste and keep aside

Boil or pressure cook all the chopped vegetables but do not over cook them. (1 whistle in the pressure cooker).

Heat oil in a pan, add mustard and cumin and let them splutter.

Add diced potato. (you can cook them along with other vegetables, But it tastes better when fried).

Once the potatoes are golden brown, add the cooked vegetables.

Add salt and the ground masala paste. Add 1/2 cup water and let it simmer for 5 mins.

Serve it with Dosa, idly, rava idly, or hot puris.