Potato Sagu
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This is a side dish from Karnataka Cuisine usually served for breakfast with puris and dosas along with the chutneys. You can prepare it even with mixed vegetables. It hardly takes time to prepare and tastes so good. It is quite similar to Bombay chutney in taste. For variation some people like to add onion and tomato. It is entirely up to you to prepare with or without them.
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Ingredients
- 4-5 Potatoes smaller size, boiled
- 2 tbsp Onion finely chopped
- 2 Green chilies chopped or slit
- 1 tsp Ginger paste
- 1 tbsp Besan
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander leaves
- 1/4 tsp Salt
For tempering:
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 2 pinch Asafetida
- 2 tbsp Oil
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Instructions
- Heat oil and add the tempering ingredients.
- When they crackle, add the ginger and green chilies followed by onion. Saute until translucent.
- Now add the besan and saute for a minute.
- Add about one and half cups water.
- Season with salt and turmeric.
- Tip in the boiled potatoes and simmer.
- Cover the pan and cook for 5-6 minutes until done. The consistency of this should be medium. (Not too thick not too thin)
Recipe Nutrition
Calories: 513 kcal | Carbohydrates: 85 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Sodium: 471 mg | Potassium: 1865 mg | Fiber: 13 g | Sugar: 6 g | Vitamin A: 65 IU | Vitamin C: 111 mg | Calcium: 77 mg | Iron: 4 mg
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Shobha Keshwani
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