Potato Saagu

Heat oil in a kadai.

Splutter the mustard seeds.

Add the chopped onions and curry leaves.

When the onions become transparent, add the diced tomatoes and stir cook until the tomatoes turn pulpy.

Add the mashed potatoes, turmeric powder, salt to taste and the atta water.

:- DO NOT add too much of atta, since it would spoil the flavour. Just half a tsp would do. This is to get the thickness and glazed look.

Add a little water to just cover the potatoes and cook covered until the mixture becomes a gravy.

Check for salt and remove fire.

:- Serve with pooris and chapathis.

:- You can thicken the gravy to a dry consistency and use this as masala for masala dosas too.

Happy cooking 🙂