Potato Sagu / Bombay Sagu

I love the simplicity of this side dish which is a great match to Pooris... I used to have it very often in office canteen...The minimal ingredients but rich taste makes me cook it now and then for guests or for daily meals...Have you tried eating palak pooris with this?!!! Mouth watering combination of green pooris and yellow saagu is a feast to eyes as well :)

INGREDIENTS:
Serves:3-4
To temper
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1 teaspoon Urad dal
1 teaspoon Chana dal
Few Curry leaves
1 Red chilli, broken to pieces
3-5 Green chillies
small piece Ginger (finely chopped)
2 medium Onions (sliced)
2 fistful Green peas (partially cooked)
1/4 teaspoon Turmeric powder

3 medium Potato (Boiled and mashed)

1 tablespoon Gram flour / Besan
Salt ,lemon & water - as needed
Coriander leaves to garnish

PROCEDURE:
1. Pressure cook potatoes for 3 whistles till they are cooked .Once they are cool , remove skin, mash and keep aside . You need not mash to paste . A few chunks here and there is fine .
2. In a heavy bottom pan, add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir. Add water and bring to boil before adding potatoes.
3. Meanwhile dilute besan in 1/4 cup water such that there are no lumps .Set aside.
4. When water starts boiling add mashed potatoes and salt . Mix well. Cover and cook for 2-3 mins so that potatoes takes in flavor .
5. Finally add besan diluted in water. Mix well. Keep the flame on sim. Bring to boil. You will see that the gravy will thicken and attain a nice consistency. If required add some more water .
6. Switch off. Squeeze lime and garnish with chopped coriander leaves .

NOTES:
1. The original recipe is here. - Cookwithsmile