Aloo Sagu - Potato curry

This is one of the most common breakfast side dishes, that compliments many breads, crepes and steamed rice cakes. If you have lived in Bangalore, this sagu is often served with rava dosa, rava idli, onion dosa, poori, the list is endless. You will surely see a little cup of this, along with some colorful chutneys and sambhar.
From the old classic hotels like MTR (Oh, I will need a whole new episode to write about it. I grew up next door to this place. It is a 75 year old hotel that maintains its high standards of purity and hygiene. I remember it would open its kitchen to any customer who was interested.  I cannot stop praising the food. This is one awesome place for pure vegetarian, ghee dipping, finger licking, high calorie dishes; so good) to the numerous Darshinis (These are fast food chains that have been a hit over the recent decade catering to the growing IT population and fast life of working families. They sure are a blessing, but if you get addicted, they may also give you a stomach upset now and then!) Here goes the recipe.

What I used: Serves 4
3 cups of potatoes washed, peeled and cut up into chunks
2 cups onion cut into chunks
1 cup tomatoes diced
1 tsp green chilies finely chopped
2 tsp shredded coconut (fresh/dry)
4 sticks of fresh cilantro finely chopped
1 tsp red chili powder
Pinch of turmeric
1 tsp powdered jaggery/brown sugar
1 tsp lime juice
Salt to taste

To temper:
1tsp ghee/oil, ½ tsp mustard and cumin, few curry leaves and hing

 In a saucepan, on medium heat, add ghee. When it begins to smoke, add the mustard, cumin, curry leaves and cover. When the splattering subsides, add onions, and roast to a light brown. Toss in the onions and sauté until transparent. Add the tomatoes and potatoes. After a minute or so, add in the powders and green chilies. Cook covered for about 8-10 minutes on medium heat, or pressure cook.
Add the lime juice and hing, garnish with cilantro. Turn off the heat and serve the dish with chapathi/poori/dosa/idli. Enjoy!


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