Potato stir fry in all its variations never disappoints. I am especially enamored by this particular stir fry (I could eat it every day and still never get enough). A second helping is always a must with this stir fry. Any left overs (which is rare), goes as a filling in my sandwich.
The addition of onions which are caramalized provide crunch along with urad dal which is a vital ingredient in this recipe along with crushed garlic. The key is to serve it warm, when the flavor is mellow as you bite into the soft, crisp garlic-scented potato. Serve with rice and rasam OR rotis and dal.
Bangala dumpa Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 4-5 persons
Cuisine: Andhra
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3 large potatoes, washed, boiled, peeled and cubed
1 large onion, quarted and sliced
pinch of turmeric pwd
1 1/2 tsp red chilli pwd (adjust)
1/4 tsp coriander pwd
1/4 tsp cumin pwd
large pinch methi pwd
salt to taste
1 tbsp oil
Poppu/tadka/seasoning:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1 tsp urad dal/minappa pappu/split gram dal
1 sprig curry leaves
2-3 crushed garlic cloves
1 Heat oil in a cooking vessel, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and allow the dal to turn red. Add crushed garlic and curry leaves and saute for 20 secs.
2 Add the sliced onions and saute for 7-8 mts or till they turn transparent. Add red chilli pwd, turmeric pwd, methi pwd, cumin pwd, coriander pwd and salt. Combine well.
3 Add the boiled potato cubes and combine and cook on low to medium flame for 9-10 mts, stirring in between and scrapping the sides and bottom.
4 Stir fry on medium high flame for 3 mts, tossing them in between till the potatoes turn a golden brown. Turn off heat and serve with rice, rasam and appadam.
