Poori Sagu | Bombay Sagu | Potato Sagu

Step 1

Rinse 3 to 4 medium potatoes very well and then boil or steam them in a pressure cooker. If pressure cooking, then pressure cook for 4 to 5 whistles.You can also cook the potatoes in a pan or pot or in the Instant Pot adding water as needed.

Step 2

For stovetop pressure cooking, place the potatoes in a 3 litre pressure cooker. Add water almost covering the potatoes. You can also add a few pinches of salt if you prefer.Pressure cook on medium heat for 4 to 5 whistles. When the pressure drops naturally in the cooker, then only open the lid.Using tongs removed the cooked potatoes and place them on a plate to cool.

Step 3

When the potatoes are still warm, peel and crumble them. You can also chop them and keep aside.

Step 4

In a pan heat oil. Add mustard seeds and let them splutter on low heat.

Step 5

When the mustard seeds start to splutter, add urad dal and chana dal.

Step 6

Stir and sauté on low heat till the dals become golden.

Step 7

Then add the chopped onions. Sauté the onions until they soften and turn translucent.

Step 8

Now add chopped green chillies and ginger and also the curry leaves.

Step 9

Next add chopped tomatoes.

Step 10

Sauté for 2 minutes on low to medium heat and then add turmeric powder and asafoetida.

Step 11

Mix and continue to saute for 2 more minutes.

Step 12

Then add the besan or gram flour.

Step 13

Mix the besan very well and saute for a minute.

Step 14

Add water. Stir and mix well.

Step 15

Bring the entire mixture to a gentle boil.

Step 16

Add the crumbled potatoes.

Step 17

Mix the potatoes with the rest of the curry.

Step 18

Season with salt. Cover the pan with a lid and simmer potato sagu on a low heat for 7 to 8 minutes or more till the gravy thickens. Do check once or twice when simmering.

Step 19

The potato sagu gravy should have a medium consistency and should not be thick or thin.

Step 20

A slight thin consistency is also fine. Check the taste and add more salt if required.

Step 21

Lastly add the chopped coriander leaves and switch off the heat.

Step 22

Serve Bombay Sagu with dosa, rava idli, chapati, paratha or poori.