Bangaladumpa Vepudu Aka Fried Minted Potatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from a hotel in Bangalore India. Bangaladumpa Vepudu means fried foreign root in the South Indian language Telugu. The foreign root is potatoes. This yummy and unusual dish works well for a party, if your company can take the heat. To make it less spicy, reduce the number of chilies. I always do. You can also tame the heat with some yogurt. Ingredients:
2 tablespoons vegetable oil |
1 lb small potato |
1 small onion, sliced |
15 -20 curry leaves |
1 bunch fresh mint, chopped |
1 bunch fresh coriander, chopped |
1 teaspoon turmeric |
5 small green chilies |
5 dried red chilies |
1 teaspoon mustard seeds |
1 teaspoon urad dal |
1 teaspoon cumin seed |
1 tablespoon vegetable oil |
1/2 teaspoon channa dal |
1/2 teaspoon urad dal |
1 dried whole red chili |
1/2 teaspoon cumin seed |
1/2 teaspoon white sesame seeds |
1/2 teaspoon dried unsweetened coconut |
1 teaspoon peanuts |
Directions:
1. Chop into small pieces and saute the potatoes in 2 tablespoons vegetable oil.
2. Roast or dry fry: 1/2 teaspoon channa dal, /2 teaspoon urad dal, 1 dried red chili, 1/2 teaspoons cumin seeds, 1/2 teaspoons dried unsweetened coconut, 1/2 teaspoon white sesame seeds, and 1 teaspoons peanuts.
3. Put in a spice grinder or magic bullet and powder.
4. In oil, heat until crackling: 5 dried red chilies, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon cumin seeds.
5. Saute the sliced onion. Add 1 teaspoon tumeric, 5 small green chilies, and the curry leaves.
6. Add the fried potatoes, and mix well.
7. Add the chopped mint, chopped corriander and the roasted powder, Stir well.
8. Serve hot.
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