Friday, August 24, 2012

Vegetable Sagu


Vegetables (Carrot, French Beans, Capsicum, Potato, Cauliflower) - 1/2 cup each
Fresh Green Peas - 1/2 cup
Onions - 2
Mustard Seeds - 1 tsp
Curry Leaves - 6
Dry Red Chilli - 1
Lemon Extract - 1 1/2 tbsps
Salt to taste
Oil - 2 tbsps

For Masala:

Coconut, grated - 1 cup
Green Chillies - 4
Onion - 1 small sized
Peppercorns - 5
Cinnamon - 1 inch long piece
Cloves - 4
Poppy Seeds - 1 1 /2 tsp
Raw Rice - 1 tbsp
Turmeric Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Coriander Seeds - 1/2 tsp

For Garnishing:

Coriander Leaves


  1. Boil all the vegetables together with sufficient water.
  2. Chop onions.
  3. Heat oil in a pan, add mustard seeds, curry leaves and dry red chilli pieces.
  4. When mustard seeds start spluttering, add chopped onions. Saute until onion turns translucent.
  5. Meanwhile, grind all the ingredients for masala into smooth paste adding little water.
  6. Add this masala to the sauteed onions and cook until the raw smell disappears.
  7. Now add boiled vegetables and salt. Mix well and bring to boil.
  8. Turn off the heat, add lemon juice. Mix well.
  9. Garnish with coriander leaves.
  10. Serve hot with phulka or poori.


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