Bengaladumpa Vepudu (Potato Stir Fry)

    35 min

    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.

    8 people made this

    Serves: 4 

    • 4 tablespoons cooking oil
    • 4 dried red chillies
    • 1 tablespoon cumin seeds
    • 2 teaspoons skinned split black lentils (urad dal)
    • 1/2 teaspoon mustard seeds
    • 1 sprig fresh curry leaves
    • 450g potatoes, peeled and cubed
    • salt to taste
    • 1/2 teaspoon ground red pepper
    • 1/2 teaspoon ground cumin

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a large frying pan. Fry the dried red chillies, cumin seeds, urad dal and mustard seeds in the hot oil until the seeds begin to sputter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.

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    Reviews in English (7)


    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.  -  29 May 2012  (Review from Allrecipes US | Canada)


    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.  -  14 Aug 2011  (Review from Allrecipes US | Canada)


    This is as close to what I found in India as I have ever found here in the States.  -  11 Mar 2010  (Review from Allrecipes US | Canada)