Sometimes, grandparents can be the best source of delicious recipes which are also healthy to consume.
This one comes from my paternal grandmother who cooks really well—and now her secrets are yours too.
Soak sabudana (tapioca white small balls, available in Indian grocery stores) in water for 30 mins-2 hours. Drain the water but leave the Sabudana moist for 2-3 hours. Hint: they should become soft but not sticky to touch.
- 1 Jalapeno pepper
- 1 packet of sabudana
- 1 medium potato
- 2 handfuls of peanuts
- 1 tsp cumin seeds
- 1 small handful shredded coconut
- 3 strands of coriander
- 1 tsp oil/ghee
- Pinch of salt to taste
- Pinch of sugar to taste
- 1 tsp lemon juice to taste
Cut the jalapeno into small pieces. Peel and boil the potato and cut into small pieces.
Roast the peanuts on a frying pan. Grind the nuts into a coarse powder. Chop your coriander into small pieces.
Heat your oil/ghee in a pan until it’s hot; add your cumin seeds and jalapeno pepper (stand back it will pop). Add your potatoes.
Stir fry what you have in your pan and add the sabudana; then, stir-fry all of that together. Add your salt, sugar, and lemon juice and stir-fry. (You’ll know sabudana is done when the color turns from white to opaque and transparent.)
Before you serve your newly made dish, sprinkle coconut and coriander on top!
This food is a Marathi dish that is excellent to serve after one has been fasting. It is delicious and can also become a comfort food.