| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch4 | 1 | servings | |
INGREDIENTS
| 1 | c | Saboodana; (sago) |
| 1 | c | Peanut crush; (coarse) |
| 1/2 | c | Fresh coconut; (finely grated) |
| 5 | Green chillies finely chopped; (5 to 6) | |
| 1 | md | Potato; peeled & finely |
| ; chopped | ||
| 1/2 | ts | Sugar |
| 1 | Lemon; juice extracted | |
| 1 | tb | Coriander finely chopped |
| 1/2 | ts | Cumin seeds |
| Salt to taste | ||
| 1 1/2 | tb | Ghee |
INSTRUCTIONS
Wash, drain and allow sago to soak. Lightly fluff up with fingers to loosen each particle. Add all ingredients except ghee, potato, coriander and chillies. Mix well with hands to blend. Heat ghee in a non-stick pan. Add potatoes, stirfry till tender. Add chillies and stir. Add sago mixture, toss gently with a wooden spatula, till well mixed. Cover and cook on low for 4-5 minutes, stirring frequently. Not tossing often will result in the khichidi forming a tough layer below. The sago is cook when transparentish. Garnish with coriander. Serve hot and fresh for best taste. Making time:20 minutes (excluding soaking time) Makes: 3 servings Shelflife: best fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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