Bengaladumpa Vepudu (Potato Stir-Fry)

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

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.
Ingredients you will need
Dried Red Chili PepperDried Red Chili Pepper
Mustard SeedsMustard Seeds
Cumin SeedsCumin Seeds
Urad DalUrad Dal
SeedsSeeds
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
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.
Ingredients you will need
Curry LeavesCurry Leaves
PotatoPotato
SaltSalt
3
Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
Ingredients you will need
Ground CuminGround Cumin
Red PepperRed Pepper
PotatoPotato

Equipment

DifficultyNormal
Ready In35 m.
Servings4
Health Score19
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