Healthy and tasty Recipe for mixed Vegetable Sagu with crunchy capsicum and Hyacinth bean ( Avarekalu ).
Ingredients :
One cup each of cut vegetables of your choice like beans, potato, carrot, chayote.
One cup of cut capsicum.
onion and tomatoes.
One cup Avarekalu - Hyacinth bean
Green chillies 6 to 8
Coriander leaves a few
Curry leaves a few
Mint leaves a few
Ginger a little piece
Grated coconut 1/2 cup
RECIPE VIDEO :
Cinnamon 1 small piece
Clove 2-3
Cooking oil 3 tablespoon
Roasted gram - Hurigadale 2 tablespoon
Mustard seeds 1 teaspoon
Hing 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste.
Procedure :
- Heat 1 tablespoon oil in a kadai.
- Add chopped onions, chillies, mint leaves and coriander leaves and saute.
- After a few minutes add tomatoes and saute till the tomatoes become mushy.
- To this add the grated coconut and switch off the gas.
- Put all the above in a mixer.
- Add cinnamon, cloves, ginger and roasted grams.
- Grind everything nicely into fine paste and set aside.
- Cook all the hard vegetables along with Avarekalu in cooker to two three whistles so that they don't become too soft.
- Now in a thick bottomed kadai heat oil.
- Add mustard seeds and let them splutter.
- Add hing and turmeric powder.
- Add capsicum and saute for two minutes.
- Next add all the cooked vegetables and the ground masala.
- Adjust water, add salt and let it boil.
- Add curry leaves and cook on low heat till everything mixes well and the gravy thickens.
- Serve with hot pooris and chapatis.
