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This is one of the Vegetarian Recipes to choose from the vegetarian. This recipe is easy, simple and of course it feels good, we give a recipe called, "Bengaladumpa Vepudu (Potato Stir-Fry)". Hopefully these recipes will make you feel happy and useful.
Bengaladumpa Vepudu
Category: aspect Dishes & Condiments
Style: Indian
Special Consideration: Vegetarian
Servings: four
Description:
Very, terribly spicy! haha. Moreso than I expected, however boy is that this delicious! we tend to had it with Chicken Korma that was ok, however not my most favorite ever. The curry leaves build a large impact during this dish, therefore you actually do want them.
Ingredients:
* 1/4 cup cooking oil
* four dried red chile peppers
* one tablespoon cumin seeds
* two teaspoons skinned split black lentils (urad dal)
* 1/2 teaspoon mustard seeds
* one sprig contemporary curry leaves (4-5 leaves)
* one pound potatoes, peeled and cubed
* salt to style
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon ground cumin
Directions:
Heat the oil in an exceedingly massive skillet. Fry the dried red chile peppers (whole), cumin seeds, urad dal, and mustard seeds within the hot oil till the seeds begin to splutter. My suggestion is to heat the oil and ingredients slowly, as a result of the seeds do not very "splutter" such a lot as explode in scalding hot bits of mustard seed shooting around your kitchen like some quite culinary weapon. If your oil is simply too hot and you add the seed, prepare to duck. If you warmth slowly, you'll pull the pan off as they begin to shoot.
Add the curry leaves and continue cooking another thirty seconds. Stir the potatoes into the mixture. Season with salt. Cover, cook and stir till the potatoes are tender, regarding twenty minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another two to three minutes. Pull the peppers and curry leaves out before serving.
Bengaladumpa Vepudu
Category: aspect Dishes & Condiments
Style: Indian
Special Consideration: Vegetarian
Servings: four
Description:
Very, terribly spicy! haha. Moreso than I expected, however boy is that this delicious! we tend to had it with Chicken Korma that was ok, however not my most favorite ever. The curry leaves build a large impact during this dish, therefore you actually do want them.
Ingredients:
* 1/4 cup cooking oil
* four dried red chile peppers
* one tablespoon cumin seeds
* two teaspoons skinned split black lentils (urad dal)
* 1/2 teaspoon mustard seeds
* one sprig contemporary curry leaves (4-5 leaves)
* one pound potatoes, peeled and cubed
* salt to style
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon ground cumin
Directions:
Heat the oil in an exceedingly massive skillet. Fry the dried red chile peppers (whole), cumin seeds, urad dal, and mustard seeds within the hot oil till the seeds begin to splutter. My suggestion is to heat the oil and ingredients slowly, as a result of the seeds do not very "splutter" such a lot as explode in scalding hot bits of mustard seed shooting around your kitchen like some quite culinary weapon. If your oil is simply too hot and you add the seed, prepare to duck. If you warmth slowly, you'll pull the pan off as they begin to shoot.
Add the curry leaves and continue cooking another thirty seconds. Stir the potatoes into the mixture. Season with salt. Cover, cook and stir till the potatoes are tender, regarding twenty minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another two to three minutes. Pull the peppers and curry leaves out before serving.
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1 comments:
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