Serves 3

Ingredients
2 cup of sabudana 1 tsp. jeera
1/4 cup grated coconut 1 tblspn ghee
1/2 cup peanut powder 1 small potato, cut into small cubes
2 green chillies, chopped. salt to taste

Method

  1. Wash sabudana in water. Drain, then sprinkle a little water on it, and set aside for an hour.
  2. Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering).
  3. Fry the green chillies and jeera for a minute. Add the potato and fry for a few minutes.
  4. Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste).
  5. Add this sabudana on the potatoes and fry.
  6. Let the mixture cook for about 10 min.Stir occasionally and sprinkle a little water if it is dry.
  7. Garnish with grated coconut and serve hot.
Tip : To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 422 Carotene ( μg ) 132.4
Protein (g) 5.13 Vitamin C (mg) 1.7
Carbohydrate (g) 65.96 Mg (mg) 12.1
Fat (g) 15.26 Na (mg) 1.1
Fibre (g) 1.08 K (mg) 24.7
Minerals (g) 0.8 Mn (mg) 0.06
Calcium (mg) 22.33 Zn (mg) 0.112
Phosphorus (mg) 95 Cr (mg) 0.002
Iron (mg) 1.72

Modification

Reduce the amount of peanuts used. Avoid use of coconut
Ingredients
1 kg chicken, skinned and cut into small pieces 1 cups thick coconut milk
2 cup of sabudana 1 tsp. jeera
1/4 cup grated coconut 1 tblspn ghee
1/2 cup peanut powder 1 small potato, cut into small cubes
2 green chillies, chopped. salt to taste
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 347
Protein (g) 3.01
Carbohydrate (g) 63.1
Fat (g) 9.14
Fibre (g) 0.58
Minerals (g) 0.54