Sabudana Khichdi

It's a Maharashtrian favourite dish speically made during fasts - sago cooked with potatoes and crushed peanuts.

Ingredients

• Sago (sabudana)        1 1/2 cups
• Peanuts                         1/4 cup
• Green chillies                 4-5
• Potato                         1 medium
• Ghee                         3 tsp
• Curry leaves                 1 sprig
• Cumin seeds                 1 tsp
• Salt                                 to taste 
• Lemon juice                 1 tsp
• Fresh coconut scraped 2 tsp
• Fresh coriander leaves a few sprigs

  

Method to Prepare Sabudana Khichdi

Wash sabudana two or three times and then soak in a cup of water three to four hours. Sabudana grains must be separated and humid. Peanuts are to be roasted, in a kadhai, remove the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potatoes and cut into medium cubes. Wash and chop the coriander leaves. Take Butter in a pan, add curry leaves, cumin seeds and green chilies. When the cumin seeds crackle add potato cubes. Cook until the potatoes are cooked. Add sabudana, scraped coconut and ground peanuts, sauté it for four to five minutes, stirring well. Sprinkle a little water, add salt and lemon juice in it. Mix well. Remove it  from heat. For garnishing Sprinkle chopped coriander leaves. Serve hot.

Note: You can add chopped 2 tomatoes in it before adding potato and sabudana, if you want.

(Add cumin seeds/ jeera to it followed by green chilly and tomatoes. Let it cook for 2 minutes till the ghee/oil separates)