Still on a Western Indian theme, this is also from Trikone. Saboodhana is tapioca, and Gujju's and Maharashtrians are the only people, in my opinion, who can make this starchy food edible. Everyone else cooks tapioca into disgusting gelatinous messes. Gujju's and Mahrashtrians manage to make its sticky, chewy texture vaguely interesting in dishes like saboodhana khichidi or saboodhana vade. 

-- Vikram

Sanxe's Garam Saboo Dana 

Guju fast food is auspicious at any time, especially when you're sick of status quo U.S.-manufactured goulash. The return of the non-violent subjee!

2 tablespoon oil
1 ground green chilli
1 cup small 'pearl' tapioca -- soak in warm water 20 minutes until swollen
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric
1/3 teaspoon cumin seeds
1 medium potato, diced
salt to taste

Fry cumin in oil until it starts popping. Add turmeric and 1.5 cups water. Add potato cubes.
Add green and red chilli, salt to taste, tapioca. Bring to a boil and simmer 5 minutes on low heat. Serve. 

Born an Afro-d'asiac in the ancient Queendom of Guju gypsies (Kenya), Sanxe Loveji is dedicated to multimedia desi performance art. He has been a VJ on "V" channel in India and now sings in the Bay Area band Sayanora Subjeez, creates henna tattoos, and is hoping to release an album called "pigment of my flagellation."

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