Tuesday, May 04, 2010

Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry

Eggs - 2 no.

Oil - 5 tbsp
Red Onion - 1 no. (chopped finely)

Ginger Garlic paste - 1/2 tsp

Potato - 2 large (skin removed, chopped into fine pieces)

Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Home-made Masala powder - 1 tsp (check my masala powder here, same as chicken masala)
Salt to taste

Cumin seeds - 1/2 tsp
Garlic - 3 flakes


First powder cumin in a pestle and lastly add garlic and pound again.

Heat oil in a deep flat nonstick pan. once heated add onions, fry these until light brown.

Add gg paste and potato pieces, mix well, cover and fry for 5 mins or until onions are fried.

On top of it put chilli powder, turmeric, masala powder and salt to taste, and cover for few more mins.

Mix well and fry until all potato pieces are cooked and no moisture left in the dish, add cumin-garlic mixture and fry for few mins.

Make a well in the centre and break the eggs side by side and cover and cook until eggs are cooked, break the egg in the middle to see any yolk is not cooked. Once fully cooked mix entirely and cook for 1 min.

Serve with Rice, Pappu Charu or Sambhar (or Mullangi Sambhar)


If you have Garlic chilli powder, then no need to add this extra step.

Why are we not mixing egg entirely to curry? because you will get eggy smell while eating onion, that's why you have to cook the above mentioned method.


Potato = Bangaladumpa
Chicken Egg = Kodiguddu

© 2010 by Rajani Rayudu