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Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before. Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula. Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir. Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between. When the sago grains become transparent and soft, add coriander and mix. Serve immediately, with hot tea or coffee. Making time: 15 minutes (excl soaking time) Serves: 4 Shelf life: best when fresh
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 1|
|Calories from Fat: 1166 (66%)|
|Amt Per Serving||% DV|
|Total Fat 129.6g||173 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 58.7g|
|Polyunsanturated Fat 35.9g|
|Cholesterol 30.5mg||9 %|
|Sodium 1915mg||66 %|
|Potassium 3098.2mg||82 %|
|Total Carbohydrate 115.3g||34 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 88g|
|Protein 61.8g||88 %|
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Calories per serving: 1755
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