Bangaladumpa Vepudu ~ Potato Fry (2)

bangaladumpa-vepudu
Bangaladumpa Vepudu

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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Ingredients:

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.

potato-stir-fry
Potato stir fry with rice

Bangaladumpa Vepudu ~ Potato Fry (2)

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  potato

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Published:

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.

23 thoughts on “Bangaladumpa Vepudu ~ Potato Fry (2)

  1. Hi Sailu,

    This looks really good. I’m drooling all over my keyboard! This dish is a classic – always in style and always in demand!

  2. hi, I like all of your recipes and i am a regular visitor to your site. all the recipes that i tried from your site came out very good. Today we had a party so i tried your bagara baingan recipe and it came very good. Thank you for posting good recipes. Keep it up.

  3. Hi sailu,
    I love potatoes in all forms and this one looks mouth watering. was just thinking what to make for lunch. will try this out and let you know. thanks for this.

  4. Hi,

    I really enjoy this site and even though I know how to cook, I use it to inspire me every day! For me, planning what to cook takes me the longest time ๐Ÿ™‚

    Sailu, could you pls do a series on healthy pregnancy snacks or meals? I need to avoid most spices and onion and garlic. It would be great if you could post some lightly flavoured healthy options as well as combinations.

    Thank you in advance.
    Krishna (i’m a female incidentally!)

  5. thanks shailu for this nice recipe. i have observed you add methi pwd to many of your recipes, i have always wanted to keep ground methi powder handy to add to curries, but never did till now…. do i roast the methi seeds, till they are red or just lightly roasted….

    You need to roast methi/fenugreek seeds till they turn red, cool and grind to a fine pwd.

  6. Hi Sailu!! Am a silent reader of ur site and a huge fan of andhra veg cuisine….basically i’m from bangalore n loooooveee andhra food……ur recipes r absolutely perfect n toooo yummy……thanks a lot for sharing the lovely recipes n waiting for the new ones….gr8 work!!!!!!!!!

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