Cucumber SAGO
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Cucumber SAGO

A light and nutritious breakfast with bites of vegetables and soft and wholesome SAGO.

IBCA

Ingredients

4-serving
  1. 250 Grams Sago
  2. 500 Millilitres Water
  3. 1 Potato Medium sized
  4. 30 Grams Spring Onion
  5. 1 Green Chilli
  6. 1 Capsicum Small
  7. 2 Cucumber Small Green
  8. 1 Tomato Large
  9. 25 Grams Corainder Fresh
  10. 2 Teaspoons Olive Oil
  11. 1/2 Teaspoon Cumin Seeds
  12. 40 Grams Cashewnut Halves
  13. 1 Teaspoon Curry Leaves (Chopped Fine)
  14. 1 Teaspoon Ginger Garlic Paste
  15. 2 Teaspoons Salt
  16. 50 Millilitres Whey Liquid

Method

45 mins
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    Wash and clean Sago and soak in double water overnight. In-case the sago feels dry add some more water and leave over night. The next day drain out excessive water and let dry for 30 minutes.

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    Wash and clean all vegetables and let chop them as dices or small bits (as per your desire)

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    Take a deep non-stick saucepan arranged over gas stove on medium heat, Add oil, cumin seeds and cashew nuts and roast till light color is achieved. Add Curry leaves and ginger-garlic paste and stir evenly.

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    Add potato and spring onion and cook for 2-3 minutes (covered). add salt, whey water, capsicum n chilli and cook for another 2 minutes. add cucumber and tomato and cook for another minute stirring well.

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    Add salt and stir evenly into the vegetables and pour the entire sago along with coriander leaves. stir and cook this covered for 4-5 minutes under medium flame.

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    Serve Hot

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