BOMBAY SAGU OR POTATO SAGU

                                                                   ಬಾಂಬೆ ಸಾಗು

Bombay sagu or potato sagu this is ver delicious gravy which is served usualky with rava idli,actual reason i don't no why they call it as bombay sagu,but i have read & heard that in bombay street food we get this with poori,whatever it is,or whatever name it has don't worry,but simply enjoy the sagu taste you like it,you can serve with not only rava idli,but also dosa,chapatthi,rotti etc., today i made this combination for paddu......


Ingredients

3-4 medium potatoes
1 medium onion
3/4 cup peas
2 tomatoes
1 string curry leaves
Turmeric powder 1/4 tsp
Coriander leaves for garnishing

Seasoning

Oil 1 tbsp
Mustered seeds 1 tsp
Green chillies 2-3 chopped or slitted
1/2 tsp cumin seeds
1/2 - 1 tsp red chilli powder ( or more)
Salt as per taste

Method

Step 1Cook potatoes & cut into small cubes or mash slightly & keep aside.

Step 2Cut onion finely & keep

Step 3Heat oil in a pan,add mustered seeds,cumin seeds,slit green chillies,curry leaves,turmeric & sauté

Step 4Add onion & fry until it turns to golden brown,add tomatoes & cook for a while until tomatoes become soft add peas & mix well & cook for few mins on low flame

Step 5Add salt,red chilli powder,little sugar,& mix well

Step 6Add sufficient water,& keep to boil until the gravy becomes thick. ( not too much water,then gravy becomes thin or takes time to become thick)

Step 7Then garnish with corriender leaves & serve

Step 8Serve with rava idli,idli,dosa,roti,poori........

Notes: you can add lemon juice also if tanginess is insufficient,or if you want only lemon juice avoid adding tomato.

 I forgot to mention about peas pls add after onion & with tomato.

Gravy should be not too thick or watery,if your gravy becomes watery do not worry add 1/2 tsp or 1 tsp of gram flour paste ( make paste adding little water) to the gravy & mix.