Bangaladumpa Vepudu

Ingredients

• - 300g potato (bangaladumpa)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Prepare potatoes: Peel 300g bangaladumpa (potatoes). Cut into 1.5-cm cubes. Soak in cold water to prevent browning.
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. Heat oil: Heat 3 tbsp oil in a wide pan.
4. Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves.
6. Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.
7. Add parboiled potatoes: Add the drained potato cubes. Toss to coat in the tempered oil.
8. Fry until golden: Cook on medium-high heat 6-8 minutes tossing occasionally until potatoes are golden and crispy.
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. Serve: Adjust salt. Bangaladumpa vepudu should be crispy golden potatoes. Serve with steamed rice and dal.