Sagu (Without Onion)
Sagu is a traditional Kannadiga vegetable dish that is usually served with pooris or chapathis. This recipe is from the Late Mrs. Balamba Sastry, my sister-in-law’s mother.
Ingredients
- 4-5 medium Potatoes diced
- 3 Carrots diced
- 3/4 cup Peas / Avaraekalu / Double Beans
- 1/4 lb Green Beans diced
- 1 large Heeraekai (Ridge Gourd/Chinese Okra) cut into 1" thick slices
- 1 Seemay Badnaekai (Chayote Squash) diced
- 1 tsp Mustard Seeds
- 1-2 Dried red Chillies
- 2 tsp Vegetable Oil
- 1 tsp Urad Dal
- 8-10 Curry Leaves
For Masala
- 3/4 cup Fresh grated coconut
- 2 tbsp Puttani (dry roasted chickpeas)
- 1 tsp Jeera seeds
- Small Piece Fresh ginger
- 1" piece Cinnamon
- 3-4 Green chillies
Instructions
- Make a smooth paste of grated coconut, puttani, jeera seeds, and green chillies in a blender, adding water as needed.
- In a deep saucepan, heat 1.5 tbsp of oil and 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 heerekai. 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, curry leaves, and hing. Pour over the cooked vegetables after turning the heat off.