| 1 cup sago (sabudhana) |
Soak in 3 cups of water for 2-3 hours. The bowl should be large enough to accomodate the increase in size.
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2 medium potatoes
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Wash, peel, dice and boil in salted water for 10 minutes, till just done. Drain and keep dry.
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1/2 cup roasted peanuts
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Roughly crush, so that it is an irregular mixture. or try the Aussie version, 1/2 peanuts, and 1/2 macadamia nuts. |
1/4 cup canola oil, or olive oil.
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Heat oil in a pan, wok or kadai.
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1 teaspoon methi (fenugreek) seeds, 1 tsp cummin seeds, 1 teaspoon black mustard seeds
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Add to oil and allow to splutter
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2 chopped onions
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Add onions to pan and saute for 3 minutes, or till barely coloured.
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1" grated ginger
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Add ginger and fry till the raw smell vanishes.
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A sprig of about 10 -12 curry leaves
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Add curry leaves and stir.
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| 1 teaspoon turmeric powder |
Add to pan and stir.
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3 green chillies chopped (optional)
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Add to pan and stir.
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Drain the sago gently and add to the pan. Stir firmly but gently, moving the sago from the edges and bottom, and not letting it stick.
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When all the sago is well mixed into the spices, turn the heat down and put the lid on briefly, for a minute or two.
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Add the potatoes and mix them through the sago. Mix the sago well. If the mix looks a bit dry, wet you hands and flick water into the pan.
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Add the crushed peanuts and mix them through. Put the lid on, and allow to cook for a minute or two. By now the sago should be turning transparent.
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1 cup chopped green coriander
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Add the coriander and mix through the sago.
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1 or 2 limes or lemons
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Squeeze the juice over the mixture, and mix well.
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1 teaspoon salt
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Add salt and mix well.
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Put the lid on and let it steam quietly for 2-3 minutes. Turn off the heat. Mix thoroughly, scraping up the slightly crispy bits, and serve immediately.
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