This is the same recipe as the sago khichadi I posted before.The only difference was, that potato was replaced with ube and

coriander leaves were replaced with spinach leaves.

Colourful and healthy breakfast.

For those in India,who love ube and can’t find in your area, please do check Amazon.The yams I received were of good quality and

neatly packed too.This is only an information .

SAGO,POTATO,PEANUT KHICHIDI(click link for previous post )

To the recipe right away …

• 

INGREDIENTS

1 cup pre-soaked sago (use any cup for measurement )

1 small piece of ginger chopped fine

1 cup peeled and cut ube (boiled )

2 green chillies chopped

a handful of spinach leaves chopped

salt to taste

For tempering

1 tsp mustard seeds

a pinch of asafoetida

3-4 tbsp ghee/oil

Roast and coarsely grind

a handful of peanuts

2-3 dry chilies

1 tsp cumin seeds

METHOD

Heat oil in a non-stick kadai, and add the ingredients for tempering.

Next add the green chilies and ginger and saute for a minute.

Add the soaked sago with salt.Reduce flame, cover and allow to cook for 2-3 minutes.Stir once, cover again and let it cook for 2-3

minutes.

Add the spinach,roasted peanuts, and boiled ube.Mix well for a minute, and remove from fire.

Serve with raita or chutneys of your choice.You could serve plain too.