Bangaladumpa Vepudu Aka Fried Minted Potatoes

Name: Bangaladumpa Vepudu Aka Fried Minted Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 lb small potato; 1 small onion, sliced; 15 -20 curry leaves; 1 bunch of 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

Submitted by alvinakatz

"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."

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Ready In:: 30mins
Ingredients:: 20
Serves:: 6

ingredients

2 tablespoons vegetable oil
1 lb small potato
1 small onion, sliced
15 -20 curry leaves
1 bunch of 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

Chop into small pieces and saute the potatoes in 2 tablespoons vegetable oil.
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.
Put in a spice grinder or magic bullet and powder.
In oil, heat until crackling: 5 dried red chilies, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon cumin seeds.
Saute the sliced onion. Add 1 teaspoon tumeric, 5 small green chilies, and the curry leaves.
Add the fried potatoes, and mix well.
Add the chopped mint, chopped corriander and the roasted powder, Stir well.
Serve hot.

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RECIPE SUBMITTED BY

alvinakatz

212

<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>

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