A Maharashtrian favourite, this dish is typically eaten during fasting. It also makes a good snack, and can be eaten for breakfast as well.
1½ cup sago (sabudana)
1 large potato, parboiled (optional)
1 tsp cumin seeds (jeera)
3-4 green chillies finely chopped.
1 cup roasted peanuts
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
* Wash and drain the sago and keep covered over night (about 3 hours would also be enough).
* Chop the potato into small pieces
* Heat ghee in a pan and add cumin seeds and peanuts. Roast on a low flame until the peanuts brown.
* Add the chopped potato 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