I love the simplicity of this dish but you can have it with chopped nuts, desiccated coconut, ginger, cumin, sugar and lemon. Personally I don't think it needs any of the extra frills, it's satisfyingly delicious in its simplicity! However you have yours, enjoy!
Author: Mina Patel
Recipe type: Easy
- 1 cup large sabudana
- 2 medium potatoes (or substitute with sweet potatoes)
- 1 tbsp peanuts
- 1 - 2 tbsp cashews
- 2 green chillies sliced
- 1 tsp rock salt
- 2 tbsp peanut oil (Or 1 tbsp ghee and 1 tbsp oil)
- Dollop of Greek ypgurt to serve
- Rinse and soak the sabudana ensuring there's enough water to allow the sabudana to expand.
- Do this a few hours ahead of cooking.
- Peel and cube the potatoes.
- Put the oil in a nonstick wok and place on medium heat.
- Add cubed potatoes and gently fry.
- Add the cashews and the peanuts.
- Cover and let the steam cook the potatoes through - approximately 8 minutes.
- Keep an eye on the potatoes and stir to ensure the potatoes and the nuts don't burn but turn a lovely golden brown.
- Drain the sabudana and add to the wok.
- Add the sliced green chillies and rock salt.
- Stir gently, until the white sabudana turn into lovely translucent pearls.
- Serve with Greek yogurt dusted with red chilli powder.