A Maharashtrian favourite, this dish is typically eaten during fasting. It also makes a good snack, and can be eaten for breakfast as well.

Serves 4
Time taken: 20 min (Overnight Soaking Required)

Ingredients

1½ cup sago (sabudana)
1 large potato
1 tsp cumin seeds (jeera)
3-4 green chillies finely chopped.
1 cup roasted peanuts, crushed
½ cup grated coconut (desiccated coconut could also be used)
2 tsp lime juice
3 tbsp coriander or cilantro
3 tbsp ghee
1 tsp sugar
Salt

Instructions

• Wash and drain the sago and keep covered over night (about 3 hours would also be enough).
• Chop the potato into small cubes
• Heat ghee in a pan and add cumin seeds and potatoes. Cook on a low flame until the potatoes are cooked.
• Add the peanuts and green chilies and stir for a minute.
• Add the sago, salt and sugar. Stir occasionally until cooked.
• Add the lemon juice a minute before taking it off the heat.
• Garnish with coriander and coconut and serve with sweetened curds and/ or sweet tamarind chutney