A quick Maharastrian brekki recipe which is also made during fasting days. It is a very easy peesy recipe but the important part of the recipe is the type of sabudana you use. Earlier i have tried with the the regular sabudana but my khichdi turned out to be a messy and gooey mixture, but now i use Nylon sabudana and prepare them on a nonstick pan and they turn to to be great.
Nylon Sabudana (Sago Pearls) 3/4 cup
Potato 1 big
Salt to taste
Peanuts 1/4 cup + 1 tbsp
Soak sabudan for 10 mins and drain all the excess water and keep aside for 1/2 hour.
Dry roast peanuts till light brown and when cooled grind them to a coarse powder.
Chop potatoes into slices or cubes.
Finely chop G.chillies.
Heat oil in a pan, add the 1tbsp peanuts and then g.chilli and potatoes.
Add little salt and saute them till the potatoes are cooked which can take about 2 mins.
Add sabudana, salt and the peanut powder and mix nicely.
Cover with a lid and cook for 5 mins on a slow flame.
Keep stirring occasionally and when done serve hot with a bowl of ghee.
Add or decrease the number of g.chillies according to your taste.
I would suggest making this in a thick kadai or better in a non stick pan,the sago wont stick to the bottom of the pan.
Aloha till next post. 🙂