My Mom used to make this regularly. It was kind of our staple Sunday brunch. I have no idea why its called ‘ bombay masala’, my friend from Mumbai has never heard of it. But my mum calls it that , and so the name stays.
The boiled potatoes are roughly chopped to give a chunky squishy curry along with tangy tomatoes and crunchy onions. Tempered with a typical south Indian combination of mustard seeds, curry leaves, asafoetida and bengal gram, this wholesome dish is perfect for the weekends. Serve it with some hot freshly fried poori’s and you are good to go.
Bombay Masala/ Aalu saagu
My Mom used to make this regularly. It was kind of our staple Sunday brunch. I have no idea why its called ' bombay masala', my friend from Mumbai has never heard of it. But my mum calls it that , and so the name stays. The boiled potatoes are roughly chopped to give a chunky squishy curry along wi
Boil the potatoes in a pressure cooker for 4-5 whistles [ or until they turn soft].
Cool them under running tap water, peel and roughly chop into small chunks.
Cut the onions into thin slices.
Deseed and chop the tomatoes.
Slit the green chillies in half.
In a pan or kadhai heat the oil on a low flame and add the mustard seeds.
Once the mustard starts to splutter,add bengal gram, asafoetida, curry leaves and ginger paste. Fry for a minute.
Add the sliced onions and fry until they turn translucent.
Add the tomatoes and green chilly. Cook until the mixture leaves out oil.
Add the potatoes, turmeric, salt and one cup of water. Give it a mix and close with a lid.
Cook for 5 minutes , on a low flame.
Stir and slightly mash the potatoes with the ladle. Add a little more water if the mixture looks too dry.
Give a final boil and switch off the gas.
Garnish with fresh chopped green coriander and serve with hot poori's or parathas.
You can add green peas to make this dish a little more interesting.
The potatoes must be soft and well boiled. This gives the best results.
Take care not to mash the potatoes too much. The mashing is to make sure we get a thickish potato gravy. But we still want some chunks there.