Bombay Sagu

Name: Bombay Sagu
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 3 Potatoes(Boiled, Peeled and Mashed); 1 Onion(Sliced); 1 Tomato (Chopped); 4-5 Green Chilli (Finely Chopped); 10-12 Curry leaves; 1 tsp mustard seeds; 1 tsp Jeera /cumin seeds; 1/2 tsp turmeric powder; 1 tsp Coriander powder; to taste Salt; 2 tbsp Coriander leaves; 2 tbsp Gram flour(Besan); 3 tbsp Oil

Shubha Niranjana @cook_13635178

#Whistlewings
Bombay Sagu is a mildly spiced Karnataka style curry. This can be enjoyed with Dosa, Idli, Rava Idli and chapathi.

Shubha Niranjana @cook_13635178

#Whistlewings
Bombay Sagu is a mildly spiced Karnataka style curry. This can be enjoyed with Dosa, Idli, Rava Idli and chapathi.

Saved

Ingredients

40 minutes

4 people

3Potatoes(Boiled, Peeled and Mashed)
1Onion(Sliced)
1Tomato (Chopped)
4-5Green Chilli (Finely Chopped)
10-12Curry leaves
1 tspmustard seeds
1 tspJeera /cumin seeds
1/2 tspturmeric powder
1 tspCoriander powder
to tasteSalt
2 tbspCoriander leaves
2 tbspGram flour(Besan)
3 tbspOil

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Steps

40 minutes

1

In a pan heat oil. Add mustard, when they crackle, add jeera and curry leaves.
2

Now add chopped green chilli and chopped onion.
3

Add the mashed potatoes and turmeric powder and stir.
4

Add water about 1/2 cup and salt to taste and bring to boil.
5

Next add the chopped tomato and mix.
6

Add the gram flour in water without any lumps. Add this to the boiling potatoes and keep stirring.
7

Check salt. Add water to adjust the consistency of the curry. Dont forget to keep stirring.
8

Now add the coriander powder and mix.
9

Finally add the coriander leaves.
10

Bombay Sagu is ready to be enjoyed with Puri, chapathi and Rava idli.
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