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Bengaladumpa Vepudu (Potato Stir-Fry)

Bengaladumpa Vepudu (Potato Stir-Fry)

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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 {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 search Indian grocery stores (ask about ordering it) & possibly online stores. When you do find it, freeze the fresh green leaves in a plastic bag to have it around for 1+ years. To clarify: curry powder is a mixture of several spices, often including turmeric, cumin, coriander powder, etc. The curry leaf is a green aromatic leaf.


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 sauteed greens and mexican sour gherkins.


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