POTATO SAGU

This is a side dish from Karnataka Cuisine usually served for breakfast with puris and dosas along with the chutneys. You can prepare it even with mixed vegetables. It hardly takes time to prepare and tastes so good. It is quite similar to Bombay chutney in taste. For variation some people like to add onion and tomato. It is entirely up to you to prepare with or without them.

Ingredients:
Potatoes ... 4-5 smaller size (boiled)
Onion ....... 2 tbsps (finely chopped)
Green chilies ... 2 (chopped or slit)
Ginger paste .... 1 tsp
Besan ............  1 tbsp
Turmeeric powder .. 1/4 tsp
Coriander leaves .. handful
Salt

For tempering:
Chana dal .. 1 tsp
Urad dal .... 1 tsp
Mustard seeds .. 1 tsp
Curry leaves .. few
Asafoetida .. 2 pinches
Oil ....... 2 tbsps

Method:

Heat oil and add the tempering ingredients.

When they crackle, add the ginger and green chillies followed by onion. Saute until translucent.

Now add the besan and saute for a minute.

Add about one and half cups water.

Season with salt and turmeric.

Tip in the boiled potatoes and simmer.

Cover the pan and cook for 5-6 minutes until done. The consistency of this should be medium. (Not too thick not too thin)

Watch the video:

Pin for later

You may also like:

Hariyali Aloo

Aloo Matar

Aloo Capsicum