Tuesday, June 16, 2009

Break, News & Bombay Saagu

Many of the fellow bloggers are taking a break as few of them are visiting India, others because of their parents' or in-laws visits. I was also thinking about the same, should I take a break or is it sufficient if I'm slow & steady? I personally do not want to take a break. Let us see how time & things make my way to blog during the coming weeks.

Now, enough of suspense, I do not want to keep your fingers crossed (really?? Was that a suspense??). My parents & in-laws are coming together for a visit. All 4 of them are landing here this week & I'm all excited !! We are currently settling in our new place (did I mention before that we moved to a new place??, if not.., here is that news too .., he he). At office, we also have an important release this month. So many things to do but so little time. I plan to be slow in publishing new recipes, reply to your mails & also, my visit to all the loved blogs would be limited :( There ends my news & task list for the current month.

Coming to the bombay saagu recipe. I donot know why it is named so?Please let me know, if you have an answer. I have seen this saagu in most of the food joints along with the very famous rawa idli or sometimes with poori. This saagu goes well with anything, be it.., plain rice, chapathi, poori, dosa, idli or roti.

Potatoes: 2 nos
Onion: 1 medium sized
Tomato: 1 medium sized
Green peas: 1/4th cup (optional)
Green chillies : 2-3
Water: 1.5 cups (around 300ml)
Gram flour/besan: 1 tbsp
Salt: According to taste
Oil: 1 tbsp
Mustard Seeds: 1/2 tsp
Urad dal: 1 tsp
Channa dal: 1 tsp
Turmeric: 1 pinch
Curry leaves: 6-8
Lemon Juice: 1 tbsp (adjust according to your family needs)
Cilantro: for garneshing

  • Boil & mash the potatoes roughly. Finely chop the onion & tomato.
  • In a broad pan, heat oil. When oil is hot, add mustard seeds, followed by urad dal, channa dal. When dals turn golden brown, add green chilli, curry leaves & saute for 10secs. Add onion & saute till onion turns golden brown. Add tomato & saute till tomatoes are soft & yet firm.
  • Add water & cook the tomatoes till soft. Add mashed potato, turmeric, salt & cook on a slow flame for 2-4mins.
  • Add 4 tbsps water to the gram flour & prepare a paste out of it. Ensure there are no lumps.
  • Add the gram flour paste to the pan & mix it thoroughly. The curry becomes thick in a minute or so.
  • Turn off the heat, add lemon juice & cilantro. Mix & serve with idli, poori, chapathi, dosa or rice.

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