Bengaluru Saagu

**Author - Alee Venkatesh **
Bengaluru Special 

Yellow, green and red varieties of Saagu


POTATO SAAGU

DOSA & SAAGU



 


SAAGU | VEGETABLE STEW

 Authentic & traditional dish of BANGALORE  “The Silicon Valley of India" (now known as BENGALURU), is the capital city of Indian state of Karnataka which is popular as a hub of  Indian Information Technology (IT) sector.  Bengaluru is one of the top 10 preferred entrepreneurial locations in the world and majority of people converse in "KANNADA" as a speaking language or dialect.



Here is my version of making this dish which has a heavenly taste and goes well with your puri, chapati, dosa, idli and plain rice.


INGREDIENTS
  •   5-6 medium sized potatoes (peeled, cut into bite size cubes & cooked until tender)
  • salt to taste
  • FOR GRINDING - 1/2 cup roasted hurigadale (roasted dalia), green chilli to taste, red chilli flakes, 1/2 tsp. roasted cumin powder,  1 each of tomato & onion fried, 2 tsp. coconut, pinch of hing & turmeric powder, 2 cloves, 1" cinnamon stick & 1 tsp. roasted coriander seeds
  • FOR SEASONING - 1/2 tsp. ghee + oil, 1/2 tsp. mustard & cumin seeds
METHOD
  • Peel, cut and cook potatoes until tender
  • Roast & grind (grinding) ingredients
  • Heat ghee & oil, season (seasoning) ingredients, add grinded paste, cooked potatoes & salt
  • Mix well to combine, simmer until SAAGU becomes thick in texture.
  • Can be served with chapati, dosa, puri, idli or rice