Sagu
Sagu is a traditional Kannadiga vegetable dish that is usually served with pooris or chapathis. The combination of vegetables does not have to be exactly the same as listed here as long as most of them are used.
Ingredients
- 1 large Carrot diced
- 20 – 25 Green beans diced
- 2 large Potatoes diced
- 1 cup Spinach Fresh or frozen, chopped finely
- 1/2 cup Green peas Fresh or frozen
- 1 medium Onions diced
- 1/2 cup Cabbage finely shredded
- 1 cup Grated fresh coconut Fresh or frozen
- 2 tbsp Puttani aka roasted chickpeas
- 1 tsp Jeera seeds
- 2 tsp Poppy seeds
- 3-4 Green chillies
- 2-3 tbsp Vegetable or canola oil
- 1/2 tsp Mustard seeds
- A pinch Hing
- Salt – to taste
Instructions
- Make a smooth paste of grated coconut, puttani, jeera seeds, poppy seeds, and green chillies in a blender, adding water as needed.
- In a deep saucepan, heat 1.5 tbsp of oil and cook the chopped onions until they turn translucent.
- Next add chopped potatoes and cook while stirring for a couple minutes.
- Next add carrots and green beans and stir for a couple minutes.
- Next add spinach and cabbage. Stir for a couple minutes.
- Add salt to taste, then cover the pan and lower the fire to a medium-low and continue to cook until the vegetables are fork tender. Stir every minute to avoid anything from sticking to the bottom of the pan.
- Once the vegetables are almost cooked, add the coconut paste and green peas and give everything a good stir.
- Cover the pan once again and cook for another 2-3 minutes. Adjust the salt again.
- Make oggarnae with the remaining oil, mustard seeds and hing. Pour over the cooked vegetables after turning the heat off.