Updated: Aug 5
1 cup Sabudana
1 tablespoon olive oil
1 pound mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan
In a large saucepan of 2 cups water, cook sabudana ; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in sabudana until well combined.
Serve immediately, garnished with corinder leave or mint leave, if desired.