|1 cup Sabudana||1 pinch Turmeric||Oil|
|1 medium Potato||1 pinch Hing||Salt|
|2 tbsp Peanuts||Sugar|
|1 tbsp Jeera|
|4-6 Curry Leaves|
|1 tbsp Lemon Juice|
Soak the sabudana for 4-5 hours in just enough water so the levels are the same.
Chop the Potato into very small cubes.
Dry roast the peanuts until golden and set aside.
In a skillet, take 2 tsp of oil and splutter the Jeera along with curry leaves until dark.
Add the hing, tumeric, potatoes and salt and saute until the potatoes are almost cooked.
Add the sabudana after draining out all the water.
Mix well and cook covered on medium flame until the sabudana becomes very translucent.
Toss it every minute or so to make sure it doesn’t get mushy.
Sprinkle 1/2 tsp of Sugar.
Garnish with fresh Dhania, Lemon juice and roasted Peanuts and serve.