INGREDIENTS
Saubdana 1 cup ( rinse well rubbing with your hands to remove the starch 3 times) then drain it well, add 1 tbsp oil, ½ tsp salt mix well
Transfer it to a stainless container with a lid, put 4 tbsp spoon of water, close it.
Put the container in a pressure cooker, along with a big potato, add enough water in the cooker, close the lid, put the weight for 4 whistles, cool down completely.
Roast 60 gm peanuts with the skin, remove the skin and powder coarsely.
Once you open the lid of the cooker after it has cooled down, just pierce the big potato to see that it is boiled well.
Transfer the cooked sabudana in a bigger bowl, add cold water, to remove its stickiness, simultaneously separate the sabudana with the fork or spoon, as it will be lumpy. Drain the water completely and separate the sabudana well.
Peel the skin of the potato, chop into small pieces.
In a kadai heat 2 tbsp oil, add1 tsp jeera, once it crackles, add green chilies chopped to taste, fry for a few seconds, add 1 sprig curry leaves finely chopped, fry well, then add the boiled potato, fry 3-4 minutes, add cooked sabudana, crushed peanuts, salt to taste, sugar 2 tsp, mix well, cook on medium heat, till sabudana becomes transparent, frying all the while.
Remove, add lime juice and chopped coriander leaves, mix well. Your non-sticky sabudana is ready to eat.
In case you’re not making for fasting, then you may add onion, ginger, fry well before adding potato and proceed in the same way.
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