Ingredients
Peanuts 1/4 cup, unsalted Curd 1/2 cup Rajgiri flour 1 tbsp Ghee 1tbsp Cumin seeds 1/2 tsp Makhana 1/2 cup Sendha namak to taste Red chilli powder 1/4 tsp Curry leaves 1 tbsp, optional Coriander leaves optional Water 3/4 cup
Method 1. Roast the peanuts and grind them to a powder. Mix Rajgira flour with curd and beat well. 2. Heat ghee in a pan and splutter cumin seeds and curry leaves. 3. Add peanuts powdered and roast for 1 minute. Now add curd mixture while stirring. 4. Cook on medium heat for 7-8 minutes and aadd red chilli powder & salt. 5. Add 3/4 cup of water and let it cook for a while. 6. Add makhana to the curry. 7. Garnish with coriander and serve with sabudana khichidi.
Chef Swati Khaana Gulati Location Courtesy: Kitchen Workshop Videographer: Ramesh Sharma Editor: Aayush Tandon
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