Bangaladumpa Vepudu

Method

1. 1

   Prepare potatoes: Peel 300g bangaladumpa (potatoes). Cut into 1.5-cm cubes. Soak in cold water to prevent browning.

2. 2

   Parboil potatoes: Drain potatoes. Boil in salted water with half tsp turmeric for 6-7 minutes until just tender but still firm. Drain.

3. 3

   Heat oil: Heat 3 tbsp oil in a wide pan.

4. 4

   Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves.

6. 6

   Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.

7. 7

   Add parboiled potatoes: Add the drained potato cubes. Toss to coat in the tempered oil.

8. 8

   Fry until golden: Cook on medium-high heat 6-8 minutes tossing occasionally until potatoes are golden and crispy.

9. 9

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp cumin powder. Toss and cook 2 minutes.

10. 10

    Serve: Adjust salt. Bangaladumpa vepudu should be crispy golden potatoes. Serve with steamed rice and dal.