Vegetable Sagu | Mallika Badrinath Recipes | Karnataka

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Vegetable Sagu

INGREDIENTS
Finely Cut Onion — ½ Cup
Finely Diced Vegetables (Potato, Carrot, Chow-Chow, Cabbage Beans, Pea) — ¼ Cup (Each)
Salt — To Taste
Oil — For Frying
Bread Slices — To Toast
Rice flour — As required

Grind Together:
Fresh Coriander Leaves — 1 Bunch
Ginger — 1 inch piece
Green Chillies — 4
Grated Fresh Coconut — ¼ Cup
Roasted Gram — ½ Tsp

METHOD
1. Pressure Cook all the Ingredients together in enough water for 1 whistle.
2. Grind the mentioned ingredients to a fine paste.
3. Heat oil in a pan and fry onions until translucent.
4. Mix ground paste and fry for few minutes.
5. Add salt, cooked vegetables and boil for few more minutes.
6. Serve with puri or chappathi.

BREAD SAGU
Apply little oil to bread slices. Prepare Sagu little thick. Take desired quantity in a plate, add little maida or rice flour to that and apply as a layer on top of bread slice. Toast on a hot tawa with enough oil both sides turning over gently.