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# Sagu Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 20 min |
| **Cook time** | 30 min |
| **Total time** | 50 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 190 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated fat | 4 g |
| Sodium | 1209 mg |
| Potassium | 516 mg |
| Fiber | 5 g |
| Sugar | 8 g |
| Vitamin A | 3951 IU |
| Vitamin C | 116 mg |
| Calcium | 79 mg |
| Iron | 2 mg |
## Ingredients
### for boiling vegetables:
* 1 carrot *(chopped)*
* ½ cup peas
* 1 potato *(chopped)*
* 10 beans *(chopped)*
* 1 tsp salt
* ¼ tsp turmeric
* 2 cup water
### for masala paste:
* ½ cup coconut
* 2 tbsp roasted gram dal
* 4 cashew
* 1 tbsp poppy seeds
* 1 inch cinnamon
* 3 cloves
* ½ tsp pepper
* 1 inch ginger
* 2 cloves garlic
* ½ onion
* handful coriander
* 5 chilli
* ¼ cup water
### for curry:
* 2 tbsp oil
* 1 tsp mustard
* ½ tsp cumin
* pinch hing
* few curry leaves
* ½ onion *(finely chopped)*
* 1 tomato *(chopped)*
* ½ capsicum *(chopped)*
* ¼ tsp turmeric
* 1 tsp salt
* ½ cup water
## Instructions
1. Firstly, take 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan.
2. Add 1 tsp salt, ¼ tsp turmeric, and 2 cup water.
3. Boil for 5 minutes or until the vegetables are half cooked. Keep aside.
4. To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.
5. Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.
6. Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chilli, and ¼ cup water.
7. Grind to a smooth paste. Keep aside.
8. In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.
9. Add ½ onion and saute well.
10. Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.
11. Saute for 2 minutes or until tomatoes soften.
12. Now add in prepared masala paste and cook till the oil separates.
13. Add in cooked vegetables and mix well.
14. Adjust the consistency by adding ½ cup water or as required.
15. Cover and cook for 5 minutes or until the vegetables are cooked well.
16. Finally, enjoy Veg Sagu Recipe with poori or roti.
## Step-by-step
Firstly, take 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan.
Add 1 tsp salt, ¼ tsp turmeric, and 2 cup water.
Boil for 5 minutes or until the vegetables are half cooked. Keep aside.
To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.
Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.
Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chilli, and ¼ cup water.
Grind to a smooth paste. Keep aside.
In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.
Add ½ onion and saute well.
Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.
Saute for 2 minutes or until tomatoes soften.
Now add in prepared masala paste and cook till the oil separates.
Add in cooked vegetables and mix well.
Adjust the consistency by adding ½ cup water or as required.
Cover and cook for 5 minutes or until the vegetables are cooked well.
Finally, enjoy **Veg Sagu Recipe** with poori or roti.
## Video
## Notes
* Firstly, make sure to add vegetables of your choice to make the curry nutritious.
* Additionally, adjust the spices according to your preference. Usually, it tastes great when spices are minimal and with lots of flavours.
* Also, do not pressure cook vegetables as it looses its crunchiness.
* Finally, **Veg Sagu Recipe** tastes great when prepared with a generous amount of coriander.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/saagu-recipe-mixed-veg-sagu-recipe-vegetable-saagu-recipe/](https://hebbarskitchen.com/saagu-recipe-mixed-veg-sagu-recipe-vegetable-saagu-recipe/)
