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| 1 Tasse | Sago dry |
| 1 Tasse | Roasted peeled peanuts crushed or |
| | Powdered. |
| 1/4 Tasse | Coconut scraped |
| 3 | Green chillies chopped; (3 to 4) |
| 1 | Potato peeled and chopped fine |
| 2 Esslöffel | Coriander chopped |
| 1/2 Teelöffel | cumin seeds |
| 1/4 Teelöffel | sugar |
| 1 1/2 Teelöffel | lime juice |
| 1 Esslöffel | Ghee |
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Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before. Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula. Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir.
Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between. When the sago grains become transparent and soft, add coriander and mix.
Serve immediately, with hot tea or coffee.
Making time: 15 minutes (excl soaking time)
Serves: 4
Shelf life: best when fresh
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