1 Oil 2 tbsp
    2 Onion 2 nos
    3 Green chillies 2 nos
    4 French beans 4 nos
    5 Potato 1 nos
    6 Mushroom 6-8 nos
    7 Carrot 1 nos
    8 Turmeric powder 1 tsp
    9 Red chilli powder 1tsp
    10 Green cardomom 5 nos
    11 Cloves 5-6 nos
    12 Star anise 1-2 nos
    13 Coriander seeds 1 tsp
    14 Cinnamon 2-3 sticks
    15 Dry red chillies 3 nos
    16 Poppy seeds 3 tsp
    17 Asafoetida Pinch
    18 Coconut grated ½ cup
    19 Sambar masala 2 tsp
    20 Tomato 1 nos
    21 Rice flour 1 ½ tbsp
    22 Salt To taste
    23 Black pepper powder 1 tsp
    24 Oil 1 tbsp
    25 Mustard seeds 1 tsp
    26 Fenugreek seeds ½ tsp
    27 Cumin seeds 1 tsp

preparation method

For sagu- Heat oil in a deep pan
Now chop onion, green chillies, French beans, potato, mushroom and carrots and pour it into the pan and fry it
After this add turmeric powder and red chilli powder and mix it properly
For grinding- In an another pan take green cardamom, cloves, star anise, coriander seeds, cinnamon, dried red chillies, poppy seeds, asafoetida, grated coconut, and sambhar masala and sauté it
When our dry masalas are sauted take it out in a grinder add little bit of water and grind it
Now chop tomatoes and add it to our 1st pan and add grinded masala, rice flour and little bit of water in it and mix well.
After this add salt and black pepper powder and cover it with a lid and let it cook for some time
Lastly heat oil in a pan and add mustard seeds, fenugreek seeds, asafoetida and cumin seeds and prepare a tampering of it and add it to the sagu and take the sagu out in a serving bowl and serve.


Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:30 Mins Cook: less than 15 min

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