Bombay Sagu Recipe
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A mixed vegetable dish popular in Karnataka, served best with puris or rava idli.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
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.