STEP 1.Take a mixer grinder and add cloves of garlic, 7-8 ginger, 3 green chillies, 5 cashew nuts, freshly grated coconut half cup, mint leaves, coriander leaves, 1 spoon poppy seeds and a cup of water. Grind them properly.
STEP 2.Take a cooker and use a cup of ghee and 2 spoons of oil in it, add bayleaf, cinnamon, cumin, cloves , a big size onion and curry leaves. Roast properly. After they soften, add half tomato.
STEP 3.Now add the made chutney. Add 1 tbs of garam masala, coriander powder, cumin powder, and fennel seeds, cook properly.
STEP 4.Add the listed vegetables and add a cup of water. Allow cooking for 2 whistles.
step 5
STEP 1.The sagu is. Ready, serve with rice.
Nutrition value
310
calories per serving
4 g Fat12 g Protein69 g Carbs51 g FiberOther
Current Totals
4 g Fat
12 g Protein
69 g Carbs
51 g Fiber
MacroNutrients
Carbs
69 g
Protein
12 g
Fiber
51 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
937 mg
Iron
12 mg
Vitamin A
4213 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
128 mcg
Vitamin B12
0 mcg
Vitamin C
107 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
203 mg
Manganese
24 mg
Phosphorus
194 mg
Selenium
6 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
