Ingredients:

• 1 cup – saboodana
• 1 cup – peanut, crushed
• 1/2 cup – fresh Coconut
• 5-6 – green chillies, finely chopped
• 1 – potato, peeled and finely chopped
• 1/2 tsp – Sugar
• 1 – lemon, juice
• 1 tbsp – coriander, finely chopped
• 1/2 tsp – Cumin seeds
• Salt to taste
• 1.5 tbsp – ghee.

Method:

1. Wash, drain and soak sago.
2. Lightly fluff up to loosen each particle.
3. Add crushed peanuts, fresh grated coconut, sugar, lemon juice, and cumin seeds.
4. Mix well with hands to blend.
5. Heat ghee in a non-stick pan.
6. Add potatoes, stir-fry till tender. Add chillies and stir.
7. Add sago mixture, toss gently with a wooden spatula, and mix well.
8. Cover and cook on low for 4-5 minutes, stirring frequently.
9. Garnish with coriander.
10. Serve hot and fresh.

Recipe courtesy of Saroj Kering