Sagu (Without Onion)

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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.
Servings 4 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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.
Calories: 300kcal
Course: Recipe
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