Mixed Vegetable sagu recipe reminds me my pre- marriage days, when I was in my first dream job of teaching polytechnic students. Those were the days when I was creeping in teaching profession and spending my weekends in cooking trials. In those initial trips to kitchen, I learnt how to cook vegetable pulao, sagu and bisi bele bath. My elder sister with whom I stayed, lovingly guided me on how to cook these dishes. We used to look for some uncommon dishes to cook during weekends and enjoyed relishing them with family.
It is really strange that how the thought of certain food can take you down the memory lane. It’s strange how our memory is connected to certain taste that we had experienced long back. It’s still really strange how we remember a minute detail of something that happened decades back related to that food.
This amazingly delicious chapati side dish vegetable sagu recipe recalled so many incidents at once…It can be made in a jiffy in the morning if you have chopped the veggies the previous day itself. Remember to soak green peas guys….I tend to FORGET often…:)
This vegetable sagu recipe is NO ONION..NO GARLIC version. NO…I haven’t used them. As a cupful of vegetable cubes cook on stove, you get ready with grinding spices with fresh coconut. Green chillies and black pepper corns are the source of spiciness in the recipe, so add as per your taste preferences. I added only 4 pepper corns with two green chillies, but it turned little hot. When the ground paste blends with cooked but not mushy vegetable cubes, makes an incredible side dish with chapati, roti or poori.