Bombay Saagu / Potato Saagu

Potato Saagu / Bombay Saagu is a typical Karnataka dish though the name suggests Bombay. This is served as side dish for Rava Idli. But it goes well with Dosa, chapathi and poori too.

Potato curry is very common throughout India and each State prepare the same in its own style. But the difference in Potato Saagu is the addition of besan which gives a unique flavour and creamier texture.

Ingredients

• 4 medium potatoes boiled, peeled and crumbled
• 1 large onion finely chopped
• 2 green chillies chopped
• 1 inch ginger finely chopped
• 2 tsp besan
• 1 small tomato finely chopped
• 1 cup water
• Salt to taste

Seasoning Ingredients

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 8 curry leaves

Spice powders

• 0.25 tsp turmeric powder
• a pinch of hing / asafoetida

Garnishing Ingredients

• 2 tbsp finely chopped coriander leaves

Preparation

1. Pressure cook the potatoes for 3-4
2. ,f
3. whistles. When they are warm, peel and crumble. Keep aside.

Method

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add channa dal and urad dal. Stir and saute till dal becomes golden colour.
3. Add finely chopped onions and saute till the onions turn translucent.
4. Add green chillies, ginger and curry leaves. Saute for a minute.
5. Add finely chopped tomatoes . Saute for 3 minutes.
6. Add spice powders. Mix well and saute for 2 minutes.
7. Add besan. Mix well and saute for a minute
8. Add water. Stir and mix well.
9. Bring the mixture to gentle boil and then add crumble potatoes. Mix well.
10. Add salt. Cover the pan with a lid and simmer the gravy for 10 min or more till the gravy thickens.
11. Garnish with coriander leaves and serve hot. Enjoy with Rava Idli, Dosa , Puri or Chapathi.

Note

1. Mix well after adding besan to avoid forming lumps.
2. The gravy should be of medium consistency.