Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.

In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, pinch hing and few curry leaves. Splutter the tempering.

Add 1 inch ginger, 2 chilli and saute slightly.

Further, add 1 onion and saute until the onion softens slightly.

keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.

Saute on low flame until the spices turn aromatic.

Further, add 1 tomato and cook till the tomato softens.

Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.

In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.

Pour the besan slurry and mix continuously until the curry boils.

Continue to boil for 5 minutes, or until the raw smell of besan is gone.

Further add 2 tbsp coriander, ½ lemon and mix well.

Finally, enjoy Bombay Sagu Recipe with poori or roti.