Hope all of you in the US have had a great thanksgiving weekend. We had a fun time with my sister's family visiting us. Now it is almost time for them to go back. Needless to say, we spent some 'quality' time together after years.
Alu Sagu was one of the dishes we (Jaya and I ) made together and enjoyed it too. It is probably the most simple and delicious accompaniment for Puri. As a child, I remember having Alu sagu with puri but never tried it myself. I was reminded of this when my friend (Kala) made it for a potluck party. I am sure it is going to be a regular from now on. Here is how we made it..
Potatoes 3-4 medium sized
Onion thinly sliced 1/2 cup
Ginger grated 1 Tbsp
Green Chillies 3-4
Salt as needed
Mirchi Powder 1/2 tsp (Optional)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves a sprig, Red chillies 1-2)
Method Of Preparation -
Cut the potatoes into big pieces and pressure cook. Upon cooling, it becomes easier to peel them.
Gently mash the potatoes so that there are small lumps of potatoes all over. Add 3-4 cups of water to make it a little watery and let it sit for a while.
Meanwhile, in a heavy bottomed skillet, add oil and the rest of the seasoning. After the mustard seeds crackle, add the grated ginger, chopped green chillies and thinly sliced onions and saute them to golden brown.
Add salt and Mirchi powder and also the watery alu mixture. Feel free to add more water as required. Check for the correctness of salt and spice and let it simmer for a few minutes.
Serve hot with puri or chapati/roti.
Preparation Time 40 min (incl pressure cooking)
Serves 5 Adults