Sabudana ki Khichadi

Soak sabudana in water for 20–25 minutes until the pearls turn translucent and absorb the water, then drain thoroughly in a fine sieve.

Cut potato into small cubes and finely chop green chillies, removing seeds if a milder heat is preferred.

Heat ghee in a large skillet or wok over medium heat, then add jeera seeds and let them crackle for 10–15 seconds until fragrant.

Add the potato cubes to the ghee and stir-fry for 3–4 minutes until they begin to soften and turn translucent at the edges.

Add the drained sabudana to the pan and stir continuously to coat with ghee, cooking for 2 minutes to prevent sticking.

Add peanuts and grated coconut, stirring well to combine all ingredients evenly.

Add chopped green chillies and salt to taste, then stir the mixture continuously for 8–10 minutes over medium heat until the sabudana becomes soft and fluffy with no hard centers.

Transfer sabudana ki khichadi to a serving dish and serve warm while the texture is light and creamy.