Bombay Sagu | Potato Sagu Recipe
Bombay Sagu is a very simple side dish prepared potatoes , peas and fried gram.
Servings 5 People
Calories 98kcal
Ingredients
- 3 Potatoes , Medium Size , Boiled
- ¼ cup Green Peas , Fresh or frozen , refer notes
- ¼ cup Fried gram
- 1 ½ tablespoon Oil
- ½ Tsp Mustard Seeds
- ½ teaspoon Jeera / Cumin Seeds
- ½ tablespoon Chana Dal
- ½ tablespoon Urad Dal
- 2 Sprig Curry leaves
- 1-2 Dry Red chilly , broken
- ¼ teaspoon Hing / Asafoetida
- 4 Green Chilies, slit
- ½ inch Ginger ,grated
- 1 - 1 ½ teaspoon Salt to taste
- ½ tablespoon Lime Juice
- 2 tablespoon Coriander leaves
- 1 ½ - 2 Cups Water or as required refer notes
Instructions
Preparation
- Boil 3 medium sized potatoes ,remove skin. Slightly mash with fork and set aside till use.
- In a blender add ¼ cup fried gram and blend to a fine powder.
- Add ¼ cup of water and whisk well to form a lump free paste. Add another ¼ cup water dilute the paste and keep aside till use.
To make Bombay Saagu
- Heat oil in a kadai or pan , add mustard seeds , jeera / cumin seeds and wait till it to crackles.
- Add Chana dal , urad dal and fry till it starts to change colour. curry leaves , broken red chilies.
- Now add in dry red chilies broken , curry leaves , hing , slit green chilies and grated ginger , saute for a minute.
- Add ¼ cup of green peas and saute for 2-3 minutes . You can even use fresh green peas , blanch and use.
- Add ½ teaspoon Turmeric powder and mix well.
- Add 11/2 cup water , pinch of salt and continue to cook till peas are done.
- Keep on medium heat , add in fried gram paste and stir well.
- Add roughly mashed potatoes and mix well.
- Add salt to taste
- Cook till it reaches the desired consistency. If it becomes more thick add ½ cup of more water and mix well. It thickens a bit more even after cooling , so when it comes boil , turn off the stove immediately.
- Add chopped coriander leaves and squeeze in lime juice.
- Mix well and serve with any rava idli.
Video
Notes
- Green peas is optional , you can use fresh or frozen . If using fresh then cooking hours will vary . Alternatively you can even blanch and add green peas .
- If you don't have fried gram then you can even use chick pea flour / gram flour. Use ¼ cup of besan flour and add ½ cup water to make paste.
- Added about 2 ½ cups of water including ½ cup water to make fried gram paste . If you are serving for chapati , it needs to be thick and if its for Rava idli , it needs to be thin.
Nutrition
Calories: 98kcal