Bangala dumpa iguru /Aloo curry / potato stir fry

Hi ..

Potato curry can  be very easily  and quickly made.. .In Andhra it is most liking dish for all most all ..from kids to elders.. It is preservable and doesn't   spoil soon. In all most all the  homes potatoes will be their in their kitchen.

Before starting our day ..we usually keep thinking what to cook for today...particularly when we don't have any greeny vegetables  ..then  this potato flashes in our mind..This curry is also made when a guest comes to our house for lunch  and  if  we don't have time to go market and get the veggies n all..then this potato will save us.
This potatoes can be cooked in variety of ways...here i am giving the recipe of iguru (stir fry), which doesn't have loose gravy. It is very tasty and colorful.

Bangaladumpa Iguru Recipe
prep&cooking : 30 minutes  ||cuisine: Andhra
IMG_0216 IMG_0215

ingredients:
3 large potatoes
1 large onion
3 garlic cloves
4 chillies
1 spring curry leaves
Turmeric powder 1 tsp
Chilli powder 2 tsps
Salt to taste
Talimpu / Seasoning / Tadka
Oil 5 tspns
Chana dal / pachi senaga pappu  2 -3 tsps
Uraddal /  minapappu 1 tsp
Mustard seeds / aavalu 1/2 tsp
Red chillies dried 3
Jeera 1tsp
IMG_0219IMG_0216

Cooking Procedure:
Boil potatoes , peel them n cut into small cubes. ( for boiling     potatoes  cut                                              them into two halves n boil them either in the pressure cooker or open pan             covered with a lid.

If cooker is used to boil then off the flame after one whistle else if cook in open   pan then you can check  the soft of the potatoes)
Heat the oil in kadai . Reduced the flame to low. Crush the garlic cloves  and add it to heated oil , Waite for few seconds you can see  changes its color and you can feel the essence of garlic. Now add broken red chillies and all the ingredients of tadka which i mentioned above. fry the chana dal to nice gold color but don't let them turn dark, it tastes bitter and spoils if  it turns black. Now add chopped onions ,chopped green chillies and curry leaves. stir them well.Waite for 5 minutes.Add salt , chilly powder and turmeric to it. stir it well and add potato cubes to it. Mix it well and let it cook for 5 to 10 mints and off the flame.
Ha that's it..our Bangaladumpa iguru is ready to eat. :-)
It can be served hot with rice and rasam  / chapati , Masala   dosa.
Bangaladumpa iguru
Tips:
hi..this left over curry is used for stuffing in alu parata or alu bonda or samosa.
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