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Potato SaglePotato sagle (or potato humman) is a very simple dish, which is not very spicy. It has very high calorific value as potatoes and coconut is used. You can increase the quantity of chilies to make it hot. This dish can be prepared with green or red tomatoes and without tomatoes also. Ingredients we will need to make this recipe: Potatoes (aloo) : . . . . . . . . . . . . . . . . . . 3 or 4 Green or red tomatoes (tamater) : 2 to 3 (optional) Coconut (narial) : . . . . . . . . . . . . . . . . . . 1/2 Asafoetida (hing) : . . . . . . . . . . 1/4 tea spoon Red chilies (lal mirchi) : . . . . . . . . . . . . . 4 to 5 Tamarind paste (imli) : . . . . . . . . 2 table spoon Coconut oil (tel) : . . . . . . . . . . . . 2 table spoon Coriander leaves (hara dhania) Salt (namak) to taste Method of cooking without tomatoes: Boil potatoes in water. Peel it and cut big pieces. Grind coconut with red chilies, tamarind paste, asafoetida and salt. Heat oil and fry grind paste for five minutes. Add boiled potatotes and cook it for another five minutes on slow flame. Garnish with coriander leaves while serving. Method for cooking with tomatoes: Boil potatoes in water. Peel it and cut big pieces. Grind coconut with red chilies, tamarind paste, asafoetida and salt. Cut red or green tomatoes in big pieces and cook it in plain water till tomatoes are just soft. Cooking time will be more for green tomatoes. Now add grind paste and cook for five minutes. Add boiled potatotes and oil. Cook it for another five minutes on slow flame or till green tomatoes are done. Garnish potato sagle with coriander leaves while serving.
Also try this recipe - Aloo Tikki
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