Aloo Bombay Sagu

This aloo (potato) sagu is mostly known as Bombay sagu in South India. This people's favourite sagu is served with rava idli and poori in the restaurants. However, it is good with chapatis and rotis too.

You need:

1. Potatoes - 4
2. Onions - 2
3. Tomato - 1-2
4. Gram flour/Besan - 2 tbsp (optional)
5. Ginger - 1 inch
6. Green chillies - 4-5
7. Curry leaves - 7-8
8. Coriander leaves
9. Mustard seeds - 1 tsp
10. Jeera/Cumin seeds - 1 tsp
11. Garam masala powder - 2 tsp
12. Oil
13. Salt

All you need to do is:

1. Cook Potatoes in a pressure cooker. Mash and keep it aside.
2. Take a pan, put oil, mustard seeds, jeera, chopped ginger and green chillies, curry leaves and onion. Saute well.
3. Add tomatoes, garam masala powder, cooked potatoes, salt and a little water.
4. Now take gram flour in a small bowl and add a little water to make paste. 
5. Add this paste into the pan and boil until you get the required consistency. 
6. Garnish with chopped coriander leaves. Serve.

Tips:

1. You can use red chilly powder instead of green chillies. 
2. Gram flour can be added only if you want the sagu to be thick.