Sago (Sabudana Dumpling)

First soak the sago (sabudana) in room temperature with 1/2 cup of water. (It takes at last 15-20 mins to get the sago into a workable stage.)

Mince the garlic and dhania leaves. (You can take a couple of cilantro roots as well.) Add in the finely chopped onion and mix it together.

Put a kadhai on medium flame and add in the oil. Once heated, add in the minced mixture and stir until the onion is translucent in colour.

Once the onions are soft, add in the finely chopped cabbage, carrot and beans (or your choice of mixed veggies that are finely chopped). Stir well to mix everything together.

Add in the soy sauce and pepper powder. Stir and mix all the ingredients well.

Tun off the flame, the filling is ready. Keep it aside and let the filling cool down completely.

Meanwhile wet your hands and thoroughly knead until a very pliable dough is formed. (For 2-3 minutes and make a smooth dough like flour dough.)

Take a small amount of dough in wet hands, flatten and make a disc shape (around 6 cm). Place 1 teaspoon of the filling in it, then close the flattened disc carefully and give it a round ball shape.

Keep the ball on a lightly greased plate. Repeat this process with the remaining dough and the filling.

Now ready the steamer to cook these balls. Before placing the balls in the steamer, brush the steamer plate with oil. Steam it for 15 minutes or till the sago becomes soft and transparent, it basically depends upon the thickness of the wrapping.

Prepare the garlic oil by heating oil about 2 tbsp in a tadka pan and add the crushed garlic to it. Fry until they are browned, then take the garlic out, the garlic oil is ready.

Remove the dumplings from the steamer, dip a spoon into the oil in order to prevent the dumplings from sticking to the spoon.

Brush each dumpling with garlic oil, garnish with fresh dhania and serve them with homemade schezwan chutney.