The arrival of Navratri sets off a happy-happy feeling inside me. Navratri means Diwali is approaching and the winters are around the corner too. It is all so festive – the shopping, the celebrations and the great food! Even fasting is a celebration. The special Navratri food has a charm that is unmatched.
I am beginning a series of Navratri special recipes and am posting them well in time so that you can keep it as a handy reference.
Ingredients
- ½ cup sabudana
- ½ cup roasted peanuts
- 1 potato, peeled and chopped
- 1 tsp jeera
- A small bunch of coriander/cilantro leaves, chopped
- The juice of 1 small lemon
- 2 tsp sugar
- 1 green chilli
- A pinch of salt
- 1 tbsp oil for cooking
Steps
- Wash the sabudana under running water; drain all water and let it ‘soak’ overnight
- In a bowl, mix salt, sugar lemon juice and coriander/cilantro leaves with sabudana
- Heat about 1 tablespoon oil in a wok; sauté the jeera allowing it to crackle
- Add chopped potatoes and stir fry till almost cooked
- Add the finely chopped green chilli to the sautéed potatoes and stir fry for about a minute
- Bring the sabudana mix from the bowl into the wok and cook uncovered with the potatoes till sabudana turns soft (about 7-8 minutes on medium flame), stirring intermittently; ensure that sabudana is cooked uncovered otherwise the khichdi will turn lumpy
- Coarsely crush the roasted peanuts and add them to the cooked sabudana in the wok; mix well
- Serve hot with coconut/coriander chutney
