Bengaladumpa Vepudu (Potato Stir-Fry)

Bengaladumpa Vepudu (Potato Stir-Fry)

6
SUSMITA 149

"This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too. Serve over rice."

Ingredients

35 m servings 229 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
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Reviews

6
  1. 6 Ratings

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Delicious! But please do NOT confuse CURRY LEAVES with curry POWDER - they are NOT interchangeable! The leaves give a unique & great aroma & flavor to Indian dishes. You will have to seriously ...

Delicious! I substituted ground curry powder for the fresh curry leaves, and some hot fresh chili pepper for the dried chilies. Added seitan near the end for some protein and served it with saut...

This is as close to what I found in India as I have ever found here in the States.

I skipped the red chilies and added turmeric & asafoetida.

Best potato stir fry recipe ever. I won't use anything else. :D

It's good, but not amazing. I'll probably make it again.