Ingredients
| Quantity | Measure | Ingredient Name | Description |
|---|---|---|---|
| 1 | Teacup | Sago | Saboodana |
| 1 | Teacup | Groundnuts/Peanuts | Coarsely Ground |
| 1/2 | Teacup | Coconut scraped (fresh) | For garnishing |
| 5-6 | Medium | Chillies Green | Finely Chopped |
| 1 | Medium | Potatoes | Peeled and finely chopped |
| 1/2 | Teaspoon | Sugar | For taste |
| 1 | Tablespoon | Lime Juice | Extract of 1 lime. |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | Finely Chopped |
| 1/2 | Tablespoon | Jeera/Cumin Seeds | |
| As Required | Salt | to taste | |
| 1, 1/2 | Tablespoon | Ghee |
Method
Wash, drain and allow sago to soak. Lightly fluff up with fingers to loosen each particle. Add all ingredients except ghee, potato, coriander and chillies. Mix well with hands to blend.
Heat ghee in a non-stick pan. Add potatoes, stirfry till tender. Add chillies and stir. Add sago mixture, toss gently with a wooden spatula, till well mixed.
Cover and cook on low for 4-5 minutes, stirring frequently.
Not tossing often will result in the khichidi forming a tough layer below. Cook sago till it is transparent. Garnish with coriander and scraped coconut.
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