Measurements

• 1 cup Sabudana
• 1/2 cup Peanuts
• 1 medium Potato
• 2 Green Chilies
• 1 tsp Cumin Seeds
• Salt to taste
• 1 tsp Sugar
• 1 tbsp Lemon Juice
• 2 tbsp Coriander Leaves
• 2 tbsp Ghee

Preparation Method

• Rinse the sabudana under cold water until the water runs clear.
• Soak it in water for 4-5 hours or overnight.
• Drain any excess water.
• Roast the peanuts in a pan until golden brown.
• Allow them to cool, then coarsely grind them.
• Peel and dice the potato into small cubes.
• Heat ghee in a pan over medium heat.
• Add cumin seeds and let them splutter.
• Add diced potatoes and green chilies to the pan.
• Cook until the potatoes are tender.
• Add the soaked sabudana, ground peanuts, salt, and sugar to the pan.
• Mix well and cook for 5-7 minutes, stirring occasionally.
• Turn off the heat and add lemon juice.
• Mix well.
• Garnish with chopped coriander leaves and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.