| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch4 | 1 | servings | |
INGREDIENTS
| 1 | c | Sago dry |
| 1 | c | Roasted peeled peanuts crushed or |
| ; powdered. | ||
| 1/4 | c | Coconut scraped |
| 3 | Green chillies chopped; (3 to 4) | |
| 1 | Potato peeled and chopped fine | |
| 2 | tb | Coriander chopped |
| 1/2 | ts | Cumin seeds |
| 1/4 | ts | Sugar |
| 1 1/2 | ts | Lime juice |
| 1 | tb | Ghee |
INSTRUCTIONS
Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before. Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula. Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir. Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between. When the sago grains become transparent and soft, add coriander and mix. Serve immediately, with hot tea or coffee. Making time: 15 minutes (excl soaking time) Serves: 4 Shelf life: best when fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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