Bombay aloo sagu Potato saagu Recipe or Batata rassa is usually served in restaurants in Karnataka.
It is served with set dosa, poori, akki rotti, idli, rava idli etc.
Potato is known as alu, aloo or batata in Indian languages. This is a potato curry with gravy(rassa means gravy).
Ingredients for Potato sagu
For grinding together
Cooking method :
Serve it with Indian Breads such as
Tips for variation and serving
You may omit onion and garlic if you wish.
You may also add other vegetables such as cauliflower, green peas, kohlrabi (navalkol) etc. to this curry along with potato. Chop these other vegetables well.
Roasted gram (puthane) is added for getting thick gravy. You may reduce the quantity if you wish.
You may also add powdered roasted gram instead of adding it to the masala for grinding.
You may add roasted besan flour instead of roasted gram.
You can also serve for this batata rassa for a quick dinner with pav bread or sliced bread. Toast the pav bread or the bread slices if you wish. You may apply a little butter too. Try this too when you do not have time to cook dinner. I am sure you have the main ingredients on hand.
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