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Gunpowder Sabudana Dry Fry
🇮🇳 Indian Vegetarian

Gunpowder Sabudana Dry Fry

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Karad cooking — Gunpowder Sabudana Dry Fry brings a gunpowder touch with a classic dry fry finish. About 44 minutes from fridge to table.

Prep 19 min Cook 25 min Serves 4 Hard

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Onion1, finely chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Sago (Sabudana)1 cup, soaked

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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