Bombay Sagu Recipe

 
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Bombay Sagu
  • Chef: Kunal Saluja
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A mixed vegetable dish popular in Karnataka, served best with puris or rava idli.

Ingredients of Bombay Sagu

  • Use any two of the following vegetables:
  • 200 gm carrot
  • 200 gm capsicum
  • 200 gm cauliflower
  • 200 gm green peas
  • 200 gm tomatoes
  • 200 gm onions
  • 200 gm potatoes
  • 200 gm cabbage
  • 4-5 green chillies
  • 2 thin slices of ginger
  • 1/2 tsp turmeric powder
  • Salt-to your taste
  • 2-3 Tbsp gram flour
  • 1/2 tsp mustard seeds
  • Lime / lemon juice - to your taste
  • Coriander leaves to garnish

How to Make Bombay Sagu

  • 1.1. Finely chop your choice of vegetables, green chilies and ginger. Keep aside.
  • 2.2. Fry mustard seeds, add the vegetables, salt, turmeric powder and saute.
  • 3.3. Pour in a little water (depending on your choice of vegetables) and let it boil on low heat.
  • 4.4. Mix gram flour with a little water to make a thin paste.
  • 5.5. Add this to the cooked vegetables and boil till it becomes thick (porridge consistency).
  • 6.6. Add lime / lemon juice and chopped cilantro.
  • 7.7. Serve hot.
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