Mixed Vegetable Sagu Curry

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Put 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan. Add 1 tsp salt, ¼ tsp turmeric and 2 cups water.
2. Boil for 5 minutes, or until the vegetables are half cooked. Set aside.
3. In a blender jar, combine ½ cup coconut, 2 tbsp roasted gram dal, 4 cashews, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, ½ tsp pepper, 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chillies and ¼ cup water. Grind to a smooth paste and set aside.
4. In a kadai, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, a pinch of hing and a few curry leaves and let them splutter.
5. Add ½ finely chopped onion and sauté well.
6. Add 1 chopped tomato, ½ chopped capsicum, ¼ tsp turmeric and 1 tsp salt. Sauté for 2 minutes, or until the tomatoes soften.
7. Add the ground masala paste and cook until the oil separates.
8. Add the cooked vegetables and mix well. Adjust the consistency with ½ cup water, or as needed.
9. Cover and cook for 5 minutes, or until the vegetables are fully cooked.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionTomatoGingerCarrotBell pepperPotatoCoconut