Bombay Sagu Masala | Potato sagu

Recipe: Bombay Sagu | Potato Sagu - A perfect side dish for Rava Idli/Poori. 

Ingredients: 

1) Boiled and slightly mashed potatoes - 4nos 

2) Mustard seeds - 1tbsp 

3) Urad & chana dal - 1tbsp (split gram) 

4) Sliced Onion - 2nos 

5) Green chillies chopped - 2nos 

6) Curry leaves - 7-8pcs 

7) Tomato chopped - 1no 

8) Turmeric powder - 1tsp 

9) Asafoetida (hing) - 1pinch 

10) Red chilli Powder - 1/2tsp 

11) Water - 2-3cups

12) Salt - 1.5tsp or as per taste. 

13) Coriander leaves - for garnishing. 

14) Oil - as required. 

Preparation Method: 

1) In a kadai heat about 1-2 tbsp oil. 

2) Add 1 tsp mustard seeds and let them splutter.

3) Then add both urad dal & chana dal, once they turn brown, add turmeric powder/haldi and mix well. 

4) Then add sliced onions and fry them until they turns translucent.

5) Now add the green chillies (chopped), and curry leaves. 

6) Add a pinch of Asafoetida/Hing to it and fry well. 

7) Next, add the chopped tomatoes and let it cook for 2min. 

8) Add red chilli powder and mix it well. 

9) Now add the mashed potatoes and mix well.

10) Once potatoes are mixed evenly add 2-3 cups of water and mix well

11) Add salt as required, close the kadai with a lid and simmer the potato sagu on a low flame for about 10min. 

12) Keep stirring in between until the heavy thickens. 

13) Once you get the perfect aroma and gravy texture turn off gas. 

Please Note: The potato sagu gravy should have a medium consistency and should not be very watery. 

Garnish with chopped coriander leaves. 

Serve hot with Rava Idli, Poori or even Dosa and you get a great combination. 

The delicious Bombay Sagu/Potato Sagu is ready to serve & eat!!