Ingredients:
Nylon Sago – 1 cup
Green Gram Dal – 1/4 cup
Onion – 1/2 cup, finely chopped
Carrot – 1/4 cup, finely chopped
Cabbage – 1/4 cup, finely chopped
Cauliflower – 1/4 cup, finely chopped
Potato – 1/4 cup, finely chopped
Ginger – 1/2 inch piece
Cashewnuts – 7
Salt as per taste
Oil – 1 1/2 tblsp
Ghee – 1 tblsp
Asafoetida – 1/2 tsp
Curry Leaves – 2 sprigs
Coconut Extract – 1/2 cup
Method:
1. Dry roast the nylon sago little by little in a heavy pan until it puffs up.
2. Transfer to a small vessel and sprinkle coconut extract on top.
3. Cover and keep aside.
4. Cook green gram dal separately using just enough water until dal splits.
5. Heat ghee in a pan.
6. Add green chillies, cashewnuts, curry leaves, grated ginger and onion.
7. Fry well.
8. Add vegetables one by one and fry until soft.
9. Add cooked green gram dal and allow to cook.
10. When water evaporates from dal mixture add the sago and salt.
11. Mix well.
12. Add the remaining ghee and stir for a few minutes.
13. Serve.
