| 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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