Potato Sagu | Karnataka Style Potato Bhaji

Ingredients:

1. Potato - 2 large
2. Onion - 1 small
3. Tomato - 1 
4. Mustard seeds - 1/2 teaspoon
5. Cumin seeds/ Jeera - 1/2 teaspoon
6. Urad dal - 1/2 teaspoon
7. Chana dal - 1 teaspoon
8. Green chili - 2-4
9. Besan/Gram flour - 1 tablespoon
10. Hing/Asafoetida - 3 pinch
11. Curry leaves - 1 sprig
12. Cilantro/Coriander leaves - 2 tbsp chopped
13. Oil - 2 tablespoon
14. Salt to taste

Method:

1. Wash and boil the potatoes till they turn soft. You can pressure cook for 2 whistles. Once cooked, remove the skin and mash the potatoes.
2. Take a pan for sauteing and heat 2 tbsp of oil.
3. Splutter mustard and cumin seeds. 
4. Add urad dal and chana dal and saute till they turn brown.
5. Add hing, slit green chilies, curry leaves and chopped onion. Add salt and saute till onions turn translucent.
6. Add chopped tomatoes and saute for 2-3 min.
7. Add 2 tablespoon of water to besan and mix well to remove any clumps.
8. Reduce the flame and add besan water and mix well.
9. Add mashed potatoes, salt and water to get desired consistency. Start by adding 1 cup water. Cover and cook for 5 minutes. Garnish with cilantro and turn off the flame.

Serve with poori/chapathi.