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Ingredients:
- Sabudana- 1 1/2 cup
- peanuts- 1/4 cup
- green chillies- 4-5
- potato-1 medium
- ghee- 3 tbsp
- curry leaves- 1 sprig
- jeera-1 tsp
- turmeric- a pinch
- salt- to taste
- lemon juice - 1 tsp
- fresh coconut scrapped- 2 tbsp
- fresh coriander leaves- few strigs
Method:
- Wash sabudana two to three times and then soak in one-cup water for three to four hours.
- Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
- Wash green chillies, remove stem and then chop finely.
- Peel and wash the potato and cut into half cm. cubes.
- Wash and chop coriander leaves.
- Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
- Cook till the potatoes are done.
- Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice.
- Mix well. Remove from heat.
- Sprinkle chopped coriander leaves.
- Serve hot.
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