Bombay Potato Sagu

Bombay Sagu is a semi-liquid version of potato palya. It is the most common dish served in all restaurants along with Poori, Rava Idli, Set/ Kal dosa and Chapathi. 

Serves 4-5 person

Ingredients :

• Potato - 4 medium sized
• Onion - 3 medium sized
• Tomato - 2 medium sized
• Mustard - 1/2 tsp
• Chana Dal - 1 tbsp
• Urad Dal - 1 tsp
• Green Chili - 3
• Curry Leaves - 1 sprig
• Turmeric Powder - 1/4 tsp
• Besan / Gram Flour - 1 tbsp
• Oil - 2 tbsp
• Salt to taste 
• Coriander for garnishing

Method :

• Wash and pressure cook potatoes until mushy for 3-4 whistles. Let it cool down. Peel the skin, mash/chop them and keep it aside.
• In a pan/kadai heat oil. Add in mustard seeds. When it pops, add in chana dal, urad dal and fry till golden brown.
• Add in sliced/chopped onions, slit green chilies, curry leaves and saute till onions are translucent. 

• Add in turmeric powder and saute. Add chopped tomatoes and saute until they are soft. 

• Meanwhile in a bowl take besan, add water and mix such that there are no lumps.
• Add in mashed potatoes and salt and give a stir. 

• Now add besan paste and required amount of water. Cook it on medium flame stirring in intervals.

• When it comes to a boil. Switch off the flame. Garnish with coriander leaves.
• Bombay potato sagu is ready to be served as a side dish for Rava Idli, Set/ Kal Dosa, Poori and Chapathi.