This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from

my kitchen.

Like any other day was getting ready to make my family’s favourite dish ‘sago with potatoes and peanuts’

SAGO,POTATO,PEANUT KHICHIDI but revised my menu when I saw the palak leaves lying in the kitchen countertop

to be included for lunch.Palak /spinach leaves are highly nutritious,and in this awakened awareness for healthy food

we have to include lots of greens in our diet.

Now to the recipe…

INGREDIENTS

1 cup sago (washed and soaked overnight )

1 onion chopped fine

1/2 tsp chilli flakes

1 small tomato

2-3 tbsp ghee or oil

salt to taste

2-3 tbsp cheese or paneer grated(optional)

1/2 tsp sugar

Ground to a coarse paste

A handful of spinach leaves

1 tsp cummin seeds

1 green chilli

1-2 cloves garlic

For tempering

1 tsp mustard seeds

1-2 dry red chillies

a pinch of asafoetida

METHOD

Heat oil and temper with listed ingredients .

Next add the onions ,salt and sauce till light brown.

Add chopped tomato and the green paste and sugar (to retain the colour)and saute for about 5 minutes.

Next add the chilli flakes and the soaked sago.

Mix well till well corporated.Cover and cook on a low flame till the pearls look glossy and cooked.Stir once after

covering.

Once it is cooked, add cheese and serve with raita, or chutney.

Note: Another variant of this recipe can be mixed with potatoes,peanuts,and palak. (like the recipe in the link above )