Spicy Sago ( A pinch of swad )

It's NAVRATRA time and we will be fasting these days. So today I am going to present you a SPICY SAGO, popularly known as SABUDANA in India. This is used in many dishes, especially during the fasting season when wheat dishes are not allowed. I have a different version of traditional sago with tomatoes and Curry leaves. This recipe is also great for evening snack, breakfast and lunch. This recipe needs some planning as you all have to soak SABUDANA for few hours, Once soaked, this spicy dish is really simple to make.

Preparation Time : 2-3 hr
Cooking Time. : 15 min
Serving. : 2 members

Ingredients :

2 Cup soaked sago (sabudana)
2 Tbsp oil
1 Potato (chopped)
1-2 Green chillies (chopped)
1-2 Chopped tomatoes
10-12 Curry leaves
1 Tbsp red chilli powder
1/2 Tbsp haldi powder
1/2 Tbsp Cumin seeds
1/4 Tbsp Mustard seeds
Rock salt ( Saindha Namak) as required
Water as required

Method :

Take a pan and put sago in it. Add 1-2 cup of water mix it well and drain excess water using strainer let it soak for 2-3 hours so they become moist.

Let's check if our sabudana is soaked properly or not when you press one soaked pearl between your fingers and thumb, it should mess easily without any effort that means your sabudana is ready.
Take a pan and heat oil in it. Once the oil heats up add cumin and mustard seeds in it. After some time when they start crackling add Potatoes and green chillies saute for 3-4 minutes. Until your Potatoes becomes soften. Add dry ingredients like haldi powder, Saindha Namak (Rock Salt) and red chilli powder. Mix everything well.

After 2-3 minutes add chopped tomatoes in the masala. When tomatoes starts to sweat add sabudana and mix well .Cover it and Cook for another 3-4 minutes so the sabudana gets the flavour of spices. Switch off the flame.