Sago/Sabudana Vegetable khichdi

Generally
sabudana/sago khichdi use to be made during fast time which is very simple.
Sometimes when I feel like having it than I add extra spices but this time I
added some vegetables too. And it was heavenly wonderful. My husband took it
for his lunchJ. Try it its worth making it in
this. This is my second version of making.

1 Cup
sago/sabudana

3 Cups cut
vegetables like carrot, beans, cauliflower, potato and peas

1 Medium
sized onion chopped finely

1 small tomato
chopped finely

½ tsp
ginger-garlic paste

2-3 Green
chilies chopped finely

½ teaspoon cumin
seeds

½ Tsp
mustard seeds

¼ teaspoon red
chili powder

2 Pinch of
turmeric powder

12-14 Curry
leaves

Salt as per
taste

Ghee/oil for
cooking

Chopped
coriander for garnishing

Method: Soak sabudana for about 1 hrs with
water just above sabudana level or leave it overnight.

Boil all
the cut vegetable. After boiling drain all the water and keep them aside.

Heat oil in
a pan add cumin and mustard seeds. Once they start spluttering add chopped
onion and cook it until it changes color to golden brown. To this add green
chillies, curry leaves & ginger-garlic paste. After a min add chopped tomatoes.
Now cook this until tomato start leaving oil in the corner of the pan. Add all
bolied vegetables, red chili powder, turmeric powder and salt. Adjust salt and
chili as per your taste. Let it simmer and cook for 2-3 min. Now add sabudana and
mix well. Stir for two to three minutes and your delicious veg sabudana khichdi
is ready.

You can
also add roasted groundnuts and coriander during the final stage of  cooking. Garnish it with chopped coriander
and serve hot… mmmmmmmmmm yummy.