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| Bengaladumpa Vepudu (Potato Stir-Fry) |
"This is a very simple but delicious sabji. I love consuming this with some rasam and rice on the facet. You can use other veggies consisting of plaintains or sweet potatoes too. Serve over rice."
Ingredients :
- 1/four cup cooking oil
- 4 dried pink chile peppers
- 1 tablespoon cumin seeds
- 2 teaspoons skinned split black lentils (urad dal)
- 1/2 teaspoon mustard seeds
- 1 sprig sparkling curry leaves
- 1 pound potatoes, peeled and cubed
- salt to taste
- 1/2 teaspoon floor red pepper
- half teaspoon ground cumin
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 35M |
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- Heat the oil in a huge skillet. Fry the dried crimson chile peppers, cumin seeds, urad dal, and mustard seeds inside the hot oil until the seeds begin to splutter. Add the curry leaves and hold cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir till the potatoes are soft, approximately 20 mins. Sprinkle the purple pepper and cumin powder over the potatoes; cook dinner any other 2 to a few mins.
Notes :
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