Sabudana khichdi will always be a staple in Maharashtrian homes, but little did we know that it could play a part in mending the political situation of the state. In a recent interview, Maharashtra Chief Minister Devendra Fadnavis chuckled and mentioned that what sealed the deal between BJP and the Shiv Sena was the sabudana khichdi and vada served by Uddhav Thackeray's wife during his visit to the latter's residence. Taking off on that cue, we asked some of the city's Maharashtrian chefs to share their favourite sabudana recipe.

Sabudana thalipeeth
Aparna Surte, home chef and food stylist at Peckish Mumbai
"My mother, Sanjeevani, makes sabudana thalipeeth mainly on Ashadhi Ekadashi, Kartiki Ekadashi and Mahashivratri. It's a good way to use up leftover bhagar that is made from varayee tandul," says home chef Aparna Surte. Unlike the regular thalipeeth, this version is made with potatoes, soaked sago and Rajgira flour (or leftover bhaajani). Add spices and peanuts to the mix and make small thalipeeth out of them. Surte suggests that you eat them hot with loni (white butter) or curd.