Wednesday, February 17, 2010
1 Cup sabudana (sago)
1 Medium potato, Cut Into Small Cubes
1 Cup Roasted Peanuts (Very Coarsly Ground)
Salt to Taste
3 Green Chilis, sliced (or to taste)
1-1/2 Teaspoon Lemon Juice
1-1/2 Teaspoon Sugar
1 Teaspoon Jeera (Cumin Seeds)
3 Teaspoon Peanut Oil
Wash and soak sabudana for atleast 3 hours in a flat and wide bottom pan. Use just enough water to cover the seeds. After three hours, check the sabudana by pressing it between your thumb and index finger. It should be very soft, if it is not, then add some more water and soak it until soft. Now add salt, sugar, and lemon juice and mix well.
Heat oil in a pan. When it is smoking hot, add the cumin seeds. Once the seeds are done spluttering, add the chilis. Cook for 2-3 minutes, then add the potato cubes and coarsly ground peanuts. Cover and cook on slow flame until the potatoes are done, stirring occasionally. Then add the sabudana and turn the heat to medium. Cook until the sabudana turns translucent (5-7 minutes). Serve with chilled yogurt.
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