2 Cup saboodana, wash and strain. Keep aside for 4-5 hours.
1/2 cup groundnut powder (dry roast groundnuts, peel and coarsely grind)
2 Boiled aloo (potatoes) chopped
1-2 Tea spoon sugar (optional)
1 Hari mirch (green chilli) chopped
1 Table spoon finely chopped hara dhania (coriander)
1 Table spoon lemon juice
1 Tea spoon lal mirch (red chilli powder)
1-2 spoon desi ghee
1 Tea spoon jeera (cumin seeds)
Mix saboodana, groundnut powder, salt, sugar, hari mirch and lal mirch.
Heat ghee in a pan and add jeera.
Add aloo and fry.
Add saboodana and mix well.
Cover and cook on low flame till the saboodana becomes soft.
Add lemon juice and garnish with hara dhania.
Serve hot with nimbu ka achar and vrat ki chutney.