POTATO SAGU

Ingredients:

Potato	3 medium
Onion	1 medium - finely chopped
Tomato	1 small - finely chopped
Ginger	½ inch piece - finely chopped
Green chili	1 medium
Curry leaf	Few sprigs
Coriander leaf	To garnish
Mustard	1 tsp
Chana dal	1 tsp
Orid dal	1 tsp
Gram flour/Besan	1 tbsp
Salt	To taste
Turmeric powder	¼ tbsp
Red chili powder	¼ tbsp
Oil	1 tbsp
Asafoetida	A pinch

Method:

• Boil and peel the potatoes. Keep aside.
• Heat a pan and add 1 tbsp of oil. When the oil heats up, add chopped ginger, green chili, mustard seeds, chana dal, orid dal and curry leaves.
• When mustard seeds splutter, add onions and sauté until translucent.
• Then add chopped tomatoes, salt, turmeric powder, red chili powder and asafetida.
• When the tomatoes turn mushy, add besan and sauté for 2-3 mins. Take care not to burn the besan.
•  Now add the boiled and peeled potatoes. Roughly crush the potatoes in hand and add. Mix well and add 2 cups of lukewarm water.
• Mix well and allow the sagu to boil for 8-10 mins in medium flame until the raw smell of besan goes away.
• Turn off the flame and garnish with coriander leaves. Serve warm with Set dosas.