By: Admin

Region: Indian

Dish:Vegetarian - Others

Ingredients

-1 cup sago (sabudana)
-2 medium potatoes, boiled and cubed
-2 tablespoons peanuts, roasted and coarsely ground
-2 tablespoons ghee or oil
-1 teaspoon cumin seeds
-1-2 green chilies, finely chopped
-1 teaspoon grated ginger
-A pinch of asafoetida (hing)
-8-10 curry leaves
-1 teaspoon lemon juice
-Salt to taste
-Fresh coriander leaves, chopped, for garnish

Directions

- Rinse the sago in water until the water runs clear to remove the excess starch. Soak the sago in water for about 4-6 hours or overnight. The water level should just cover the sago.

- Drain the soaked sago and set aside.

- Boil the potatoes until tender. Peel and cube them once cooled.

- Dry roast the peanuts until they turn golden brown. Let them cool and then coarsely grind them.

Cooking Sago Aloo
- Heat the ghee or oil in a pan over medium heat.

- Add cumin seeds and let them splutter.

- Add chopped green chilies, grated ginger, asafoetida, and curry leaves. Sauté for a minute until fragrant.

- Add the boiled and cubed potatoes. Sauté for 2-3 minutes until they start to brown slightly.

- Add the soaked and drained sago to the pan. Mix well with the potatoes.

- Cook on medium heat, stirring occasionally, until the sago pearls turn translucent and are cooked through. This should take about 5-7 minutes.

- Add the roasted and ground peanuts, salt to taste, and lemon juice. Mix everything well.

- Garnish with freshly chopped coriander leaves. Serve hot as a snack or a light meal.

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