Makhana Khichadi: Cooking Makhana takes very little time and is beneficial too. It is so virtuous that it can be eaten even during fasting. In such a situation, if you are thinking of making something quick to break the fast in the evening, then makhana khichdi is the best.

-2 cups makhana, soaked

-1 cup boiled potatoes

-Sendha namak (rock salt) to taste

Red chili powder - as per taste

-1/2 tsp cumin

- a handful of peanuts

-1-2 green chilies

-1/2 tsp dried mango powder

Ghee for cooking

Method :
1. Soak the makhanas in water for at least 15 minutes. Boil the potatoes and cut them into small cubes.

2. Heat ghee in a pan. Roast cumin seeds and when they start crackling, add green chilies and peanuts to it and fry them.

3. Add potatoes and fry them. Add makhana, salt, red chili powder, and dried mango powder (optional).

4. Mix well and cook for 5-6 minutes. serve hot.