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Bombay Sagu
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Bombay Sagu | Potato Sagu Recipe

Bombay Sagu is a very simple side dish prepared potatoes , peas and fried gram.
Course Side Dish
Cuisine Indian, South India
Keyword Bachelor's Cooking, No Onion , No Garlic, Quick & Easy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 People
Calories 98kcal
Author Muktha H S

Ingredients

  • 3 Potatoes , Medium Size , Boiled
  • 1/4 cup Green Peas , Fresh or frozen , refer notes
  • 1/4 cup Fried gram
  • 1 1/2 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Jeera / Cumin Seeds
  • 1/2 Tbsp Chana Dal
  • 1/2 Tbsp Urad Dal
  • 2 Sprig Curry leaves
  • 1-2 Dry Red chilly , broken
  • 1/4 Tsp Hing / Asafoetida
  • 4 Green Chilies, slit
  • 1/2 inch Ginger ,grated
  • 1 - 1 1/2 Tsp Salt to taste
  • 1/2 Tbsp Lime Juice
  • 2 Tbsp Coriander leaves
  • 1 1/2 - 2 Cups Water or as required refer notes

Instructions

Preparation

  • Boil 3 medium sized potatoes ,remove skin. Slightly mash with fork and set aside till use.
  • In a blender add 1/4 cup fried gram and blend to a fine powder.
  • Add 1/4 cup of water and whisk well to form a lump free paste. Add another 1/4 cup water dilute the paste and keep aside till use.

To make Bombay Saagu

  • Heat oil in a kadai or pan , add mustard seeds , jeera / cumin seeds and wait till it to crackles.
  • Add Chana dal , urad dal and fry till it starts to change colour. curry leaves , broken red chilies.
  • Now add in dry red chilies broken , curry leaves , hing , slit green chilies and grated ginger , saute for a minute.
  • Add 1/4 cup of green peas and saute for 2-3 minutes . You can even use fresh green peas , blanch and use.
  • Add 1/2 tsp Turmeric powder and mix well.
  • Add 11/2 cup water , pinch of salt and continue to cook till peas are done.
  • Keep on medium heat , add in fried gram paste and stir well.
  • Add roughly mashed potatoes and mix well.
  • Add salt to taste
  • Cook till it reaches the desired consistency. If it becomes more thick add 1/2 cup of more water and mix well. It thickens a bit more even after cooling , so when it comes boil , turn off the stove immediately.
  • Add chopped coriander leaves and squeeze in lime juice.
  • Mix well and serve with any rava idli.

Video

Notes

  • Green peas is optional , you can use fresh or frozen . If using fresh then cooking hours will vary . Alternatively you can even blanch and add green peas .
  • If you don't have fried gram then you can even use chick pea flour / gram flour. Use 1/4 cup of besan flour and add 1/2 cup water to make paste.
  • Added about 2 1/2 cups of water including 1/2 cup water to make fried gram paste . If you are serving for chapati , it needs to be thick and if its for Rava idli , it needs to be thin. 

Nutrition

Calories: 98kcal