Poori Sagu | Bombay Sagu | Potato Sagu

Ingredients

• 250 grams potatoes or 3 to 4 medium potatoes – boiled, peeled and crumbled or 1.5 cups crumbled potatoes
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split husked black gram)
• 1 teaspoon chana dal (husked and split bengal gram)
• 100 grams onion or 1 large onion, chopped or ⅔ cup chopped onions
• 1 or 2 green chilies – chopped or ½ to 1 teaspoon, chopped
• 1 inch ginger chopped or 1 teaspoon chopped ginger
• 7 to 8 curry leaves
• 1 tomato – small, or ¼ cup chopped tomatoes, optional
• ¼ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 2 teaspoons gram flour (besan)
• 1.25 cups water or add as required
• salt as required
• 1 to 2 tablespoons coriander leaves – chopped

Steps

Boiling potatoes

1. Wash 3 to 4 medium potatoes thoroughly, then boil or steam in a pressure cooker, using 4 to 5 whistles if pressure-cooking. A pan, pot, or Instant Pot can also be used, with water added as needed.
2. For a stovetop cooker, put the potatoes in a 3 litre pressure cooker and add water to almost cover them, plus a few pinches of salt if desired. Cook over medium heat for 4 to 5 whistles. Wait for pressure to drop naturally before opening the lid. Lift the cooked potatoes out with tongs and put on a plate to cool.
3. Peel the potatoes while still warm and crumble, or chop and set aside.

Making potato sagu

1. Once the oil is hot in the pan, add the mustard seeds and let them splutter over low heat.
2. As the mustard starts spluttering, add urad dal and chana dal.
3. Stir and sauté over low heat until the dals are golden.
4. Sauté the chopped onions next until soft and translucent.
5. Add chopped green chillies, ginger, and curry leaves.
6. Put in the chopped tomatoes next.
7. Sauté over low-medium heat for 2 minutes, then add turmeric powder and asafoetida.
8. Mix, then keep sautéing for 2 more minutes.
9. Put in the besan or gram flour.
10. Mix the besan in thoroughly and sauté for a minute.
11. Pour in water and stir thoroughly.
12. Bring the whole mixture to a gentle boil.
13. Put in the crumbled potatoes.
14. Combine the potatoes with the remaining curry.
15. Season with salt, cover with a lid, and simmer over low heat for 7 to 8 minutes or more, until the gravy thickens. Check once or twice as it simmers.
16. Aim for a medium gravy consistency, neither thick nor thin.
17. A slightly thin gravy is also fine. Taste and add salt if needed.
18. Add chopped coriander leaves last and turn off the heat.
19. Serve Bombay Sagu with dosa, rava idli, chapati, paratha, or poori.