Today I have a winner recipe in side dish.This gravy has every thing one would expect form a recipe,it is healthy,low in fat(only 2 teaspoons oil),has an very appetizing color and flavor,thanks to the generous use of coriander leaves and ginger.We were amazed by the taste and flavor of this simple recipe.Yes indeed a very simple recipe for this rich look and taste.I adapted the recipe for 100 vegetarian gravies-Mallika Badrinath and changed the ingredients as per availability and choice.No one even believe it is vegan,the color and creaminess comes from roasted gram and makes this irresistibly tasty.I highly recommend you all to try this 🙂
Mixed vegetable sagu recipe
Star ingredients:Mixed cut veggies and cilantro-roasted gram paste
1 1/4 cup chopped vegetables(I used purple cabbage,baby corn,carrot,bell pepper and green peas)
2 potatoes boiled peeled and cubed
1 teaspoon channa dal
1 teaspoon cumin seeds
2-3 teaspoons oil
Grind to a coarse paste:
3 green chillies
1″ ginger piece
1 small bunch of cilantro leaves
1/2 of coconut shredded
2 tablespoons roasted gram
1.Heat oil in a kadai and temper with cumin,channa dal.Add onions and fry till translucent.
2.Add the chopped veggies and saute well for 7-10 minutes.Add the cubed potatoes and saute gently.
3.Next add the ground paste and coat all the vegetables.
4.Add 1 1/4 cup water,salt and cook in medium flame for 15-20 minutes till the gravy turns thick and creamy.Serve hot with roti
1.You can add 1 teaspoon roasted poppy seeds along with other ingredients while grinding.
2.You can use a combination of mint and cilantro leaves too while grinding.