Tuesday, September 4, 2012
1 cup sabudana/sago
1/2 cup dry roasted peanuts (coarsely ground)
1 medium potato thinly cubed
1 teaspoon cumin seeds/jeera
1/4 cup chopped cilantro
1 green chilli - slit int he middle (you can add more if you like)
1 teaspoon sugar
1/2 teaspoon salt (add more according to taste)
2 tablespoons ghee/oil
Wash the sabudana in lukewarm water about 3 to 4 times. Then add just enough water to soak the sabudana untill its covered and let it stand for 6 to 8 hours.
When sabudana is soaked - run a fork through it and get all the pears loosened up. To this add sugar, salt and the groundnut powder and chopped cilantro and mix well - taste it to see if it salt is okay.
In a karahi add the ghee/oil. When it gets hot add the cumin and let it sizzle. To this add the slit green chilli and let it get charred a bit. Now add the potato and mix well. Cover and cook on medium heat till potatoes are nice and tender. Once potatoes are done - add the sabudana mixture to it and mix well. Cover and let it cook on medium low heat for 5 to 10 minutes or till the sabudana turns translucent. Remove from heat and savor with cold curds/yogurt.
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