Tapioca/Sago seeds/ Sabudana Khichdi

 Sabudana Khichdi !!! I just love it. This is one of the important dishes in the maharastrian and gujarati homes. During fasts, there was never sabudana khichdi at our homes, as fasting involved eating only fruits. However when working in Pune, this used to always on the breakfast menu. OSo got to know the ideal ways of making sabudana khichdi from one of the family's I was paying guest at. Preparing sabudana khichdi has had been tricky at times!!! but can't complain, it is one of those try and test receipes., so would suggest making it in smaller quantities!

2 cups sabudana /sago pearls
1/2 cup groundnut/peatnuts(coarse grind)
2 medium potatoes(boiled)
1/2 tsp mustard seeds
1 tsp cumin seeds
1 strand of curry leaves
2 - 4 tbsp oil
corriander/cilantro for garnish

Preparation Method:
1.Soaking the sabudana is the crucial step while making the sabudana khichdi.
a. Soak the sabudana for about 20-30 minutes in water, then drain the water completely and leave the sabudana overnight or 7-8 hours to make the khichdi the next day  OR
b Wash the sabudana and drain the water completely. After about 30 minutes again soak the sabudana for about 1 minute and drain the water completely. Leave aside the sabudana for 3 hours.

2. Boil the potatoes, deskin and cut into small pieces or mash. Also have the roasted groundnut/peanuts coarsely grinded and keep aside.Make sure that it doesnt turn into powder.

3. Take oil in a pan(non-stick pan preferred) and add oil. Add mustard seeds, as it starts popping add the cumins seeds, curry leaves, and chopped green chillies.Saute for a minute

4 Then add the mashed potatoes, half of the peanut powder and salt. Saute for 1-2 minutes on medium flame

5. Add the softened sabudana/sago to the pan and mix well. Add the remaining peanut powder and mix well /cook for about 10 minutes
6. Remove from heat and keep aside and seve with a cup of yogurt/curds.

The quantity of peanut powder can be increased to 1 cup to have more nutty flavor.

Tip: If you feel the sago has been too dry, then
1 Sprinkle some water with your fingers in step 5.
2.Keep on low flame and close the lid on the pan.

Karle/Karela Tava Bhaji ( Karela / Bitter Gourd Stirfry )

I had learnt this tawa (tawa or tava is a griddle) fry dish from my grand mother when I was in school. She used to prepare this on the tava after making bhakri/roti is a quick dish because the tawa is so hot because of preparing the roti's and it used to just matter of minutes to make this dish.This has been our favourite way of cooking bitter gourd and like to have it with bhakri or chapati.

Bitter Gourd (Karela): 7-8 medium sized chopped/grated
Green Chilles: 4 finely chopped
Garlic: 15 cloves finely chopped
Oil:  2 Tbsp
Turmeric:1 Pinch
Salt to taste
Sugar: 1 Tbsp (Optional)

Preparation Method:

1. Wash Bitter Gourd thoroughly with water.

2. Slit open the bitter gourd and scrape the seeds and discard the seeds.

3. Finely chop the deseeded gourd using a food processor/hand grater.

4. In a pan add oil, garlic and chilli and saute for 1-2 mins.

5. Add salt and turmeric and saute
6. Keep the flame at high heat, add the grated bitter gourd to the pan and stir fry for about 10 mins.
7. Remove from the heat and serve with chapati/bread.

Optional: After step 3, Squeeze the juices of the grated gourd if you need to reduce the bitterness.(Doing this will strip off the necessary nutrients) and add sugar during step 6.

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