Ingredients:
Sago (sabudana) (1½ cups)
Peanuts (¼ cup)
Ghee (3 tablespoons)
Cumin seeds (1 teaspoon)
Green chillies, finely chopped (4-5) Potato, ½ cm cubes (1 medium)
Salt (to taste)
Lemon juice (1 teaspoon)
Fresh coriander leaves, chopped (2 tablespoons)
Method :
1. Wash sabudana two to three times and then soak in one cup of water for three to four hours. Sabudana grains should be separate and moist.
2. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
3. Heat ghee in a pan, add cumin seeds and green chillies. When cumin seeds begin to change colour add potato cubes. Cover and cook till the potatoes are done.
4. Add sabudana and ground peanuts and cook for four to five minutes, stirring carefully.
5. Sprinkle a little water, add salt and lemon juice. Mix well. Remove from heat.6. Sprinkle chopped coriander leaves and serve hot.
Sago (sabudana) (1½ cups)
Peanuts (¼ cup)
Ghee (3 tablespoons)
Cumin seeds (1 teaspoon)
Green chillies, finely chopped (4-5) Potato, ½ cm cubes (1 medium)
Salt (to taste)
Lemon juice (1 teaspoon)
Fresh coriander leaves, chopped (2 tablespoons)
Method :
1. Wash sabudana two to three times and then soak in one cup of water for three to four hours. Sabudana grains should be separate and moist.
2. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
3. Heat ghee in a pan, add cumin seeds and green chillies. When cumin seeds begin to change colour add potato cubes. Cover and cook till the potatoes are done.
4. Add sabudana and ground peanuts and cook for four to five minutes, stirring carefully.
5. Sprinkle a little water, add salt and lemon juice. Mix well. Remove from heat.6. Sprinkle chopped coriander leaves and serve hot.
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