Recipe by SUSMITA
"This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too. Serve over rice."
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dried red chile peppers
skinned split black lentils (urad dal)
fresh curry leaves
potatoes, peeled and cubed
salt to taste
ground red pepper
Delicious! But please do NOT confuse CURRY LEAVES with curry POWDER - they are NOT interchangeable! The leaves give a unique & great aroma & flavor to Indian dishes. You will have to seriously search Indian grocery stores (ask about ordering it) & possibly online stores. When you do find it, freeze the fresh green leaves in a plastic bag to have it around for 1+ years. To clarify: curry powder is a mixture of several spices, often including turmeric, cumin, coriander powder, etc. The curry leaf is a green aromatic leaf.
It's good, but not amazing. I'll probably make it again.
Delicious! I substituted ground curry powder for the fresh curry leaves, and some hot fresh chili pepper for the dried chilies. Added seitan near the end for some protein and served it with sauteed greens and mexican sour gherkins.
This is as close to what I found in India as I have ever found here in the States.
Best potato stir fry recipe ever. I won't use anything else. :D
I skipped the red chilies and added turmeric & asafoetida.
* Percent Daily Values are based on a 2,000 calorie diet.
Bengaladumpa Vepudu (Potato Stir-Fry)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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