Bengaladumpa Vepudu (Potato Stir-Fry)
Bengaladumpa Vepudu (Potato Stir-Fry) might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and vegan recipe has 226 calories, 5g of protein, and 15g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of chile peppers, potatoes, curry leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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.