Serves: 04

Preparation Time: 15-20 minutes

Cooking Time: 5-7 minutes

Ingredients:

1. 1cup Sago / Sabudana
2. ½ cup roasted crushed peanuts
3. 1 big potato, cut in cubes
4. 1tsp cumin seeds (jeera)
5. 2 green and slit chilies
6. 2 tbsp Oil
7. 1pinch of asafetida or hing
8. 1/2 tbsp grated ginger
9. A spring of curry leaves
10. 2 tbsp chopped coriander leaves
11. ½ tsp lemon juice
12. Salt to taste

Recipe:

Wash sago (sabudana) and add enough water until it is just above the level of sabudana (sago). Soak it for four to five hours or overnight. Do not add more water else sago will become soggy. Heat oil in a pan and crackle cumin seeds. Add slit green chilies, grated ginger, curry leaves and asafetida. Fry them for a minute. Add cubed potatoes and fry for two to three minutes. No need to roast them too much. Saute for some time. Take a big bowl and mix sabudana and roasted crushed peanuts powder and salt. Mix very well and keep on another side. This process of mixing sabudana will not sticky while cooking. Add mix sabudana mixture to the pan and mix well. Keep flame on low. Stir continuously until sabudana becoming like a transparent pearls. Cover it and cook for three to four minutes. Now it will get cooked uniformly with the steam. Remove the lid and add lemon juice and mix it well again. Garnish it with chopped coriander leaves. Serve it hot with curd.

Do’s: You may add pinch of sugar with lemon juice. If you want to cook in microwave, take a big glass bowl and combine the oil, cumin seeds, green chilies, grated ginger, curry leaves, asafetida and potatoes. Cover with a lid and microwave it on high for two to three minutes until potatoes are become tender. Add soaked sabudana (sago), crushed roasted peanut powder, salt, lemon juice and mix well. Again cover with lid and microwave on high for three minutes. Garnish with chopped coriander. Serve it hot with curd.