Potato Sagu

Potato is one vegetable I use sparingly mainly because I like to use locally grown vegetables whenever possible. Farmers market around our area are still filled with locally grown vegetables. Last year I tried to get CSA bag but I love to go pick my own veggies and I do not get a chance to do so with CSA bag. This year I decided against it solely for that reason. I feel like supporting these small farms but their weekly stalls are usually on the odd days that I can't go to. But going to local farmers market is much better option than going to the chain grocery stores. As I had written in this post, farmers markets remind me of Sabji-Mandi in India.Last week I got nice and fresh hummus, spicy olives, potatoes, garlic and Jujubes. What I did with Jujube's? That will come in another post.

Potato Sagu

Few years ago I had this nice potato sagu at a friend's place and fallen in love with the taste. She used MTR sagu masala and I immediately bought it in my next Indian grocery store trip. Since then I kept on making it whenever I remembered this sagu. But few months ago I read Anjali's version of vegetable sagu and bookmarked it immediately. I decided to make my own masala mix for the sagu after reading her post. She has made her sagu using lots of vegetables but I wanted to use only potatoes, onions and tomatoes. So I tweaked the recipe per my taste. Here is what I did -

4 Medium Potatoes
1 Medium Onion
1 Medium Tomato
Salt per taste
Chopped Cilantro
Water as needed

Masala -
1 tbsp PhuTane daaLe/Dalia
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1 tbsp Dried Coconut
2 Dried Red Chilies (or per taste)

Tempering -
2 tbsp Oil
4-5 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Pinch of Turmeric
Pinch of Hing
1 red chili (optional)

Preparation -
Dry roast all the Masala ingredients and grind together.
Peel and cube the potatoes. Add about a cup of water and little bit of salt and boil it on medium heat. Potatoes should be tender but not fully cooked.
Chop onion and tomato in the similar shape.
Heat oil in kadhai, make tempering as usual by adding mustard seeds, cumin seeds, turmeric and hing. Let it splutter and then add curry leaves and red chili.
Now add onion and saute it until golden brown.
Add chopped tomato and fry it for few minutes.
Meanwhile the potato pieces are cooked just enough. Add ground masala powder to cooked potato and mix it well. Make sure there are no masala lumps.
Pour sauteed onion and tomato mixture and mix well. Adjust salt and water. Cover and let it cook on low heat for 10 minutes or until everything is cooked well, stirring occasionally.
Garnish with chopped cilantro and serve hot with chapati.

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