Potato Sagu

This recipe is so so so good. It goes so well with chappathi and poori. We had it with poori for breakfast last Sunday, it was so good, I had to make it again and we had it chappathis. This potato recipe is such a winner

Potatoes - 3-4 medium size ( boil and crumble it to smaller pieces using a fork)
Oil  - 1 tablespoon
Mustards seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Channa dhal - 1teaspoon

Onion- 1 large ( chopped)
Tomato - 1 medium
ginger - 1/2 " chopped
green chillies - 3
Curry leaves - 7-8
Tumeric powder - 1/4 teaspoon
Asafetida - 2 pinch
Besan flour  - 1 tablespoon, made to a paste with little water.
1.25 cup water
salt - to taste
coriander leaves

Heat Oil in a kadai. Add mustard seeds, once it splutters, add curry leaves, urad dhal, channa dhal, give a quick sauté.
Add the chopped onions and fry till they become translucent and then add the chopped ginger.
Add the chopped tomatoes, chopped green chillies and turmeric and sauté. Add the asafetida , salt and the besan flour paste.
Add the cooked and crumbled potatoes. Taste for salt.

Hmmm.... Enjoy it hot with some chapathis or Poori.