Bangaladumpa Tamata Kura/ Potato Tomato Curry
Ingredients:
Potatoes - 3 Large (diced into cubes)
Oil - 3 tbsp
Green chillies - 2 (slit)
Onions - 1 large (sliced n cut twice in the middle)
Curry leaves - 1 sprig (torn)
Turmeric - 1/2 tsp
Chilli Powder - 1/2 tsp
Coriander leaves - handful
Chopped Tomato tin - 1/2 tin (of 480 g)
Water - 1 rice cup
Salt to taste
Proceed:
Heat 3 litre pressure cooker, add oil once hot on medium. add green chilli, curry leaves n chopped onion, fry until light golden color.
Add turmeric stir n then add potato pieces, fry for 3 mins.
Add chilli powder stir n add chopped tomato n fry for 2 mins or until tomatoes r soften.
Add coriander leaves n salt to taste n stir n add water, bring to boil n cover n pressure cook for 4 whistles, n switch off. Check for salt, if it is too watery cook for 2 mins n switch off n Serve.
Serve with Chapati.
Potato = Bangaladumpa = Aloo
© 2018 by Rajani Rayudu
Potatoes - 3 Large (diced into cubes)
Oil - 3 tbsp
Green chillies - 2 (slit)
Onions - 1 large (sliced n cut twice in the middle)
Curry leaves - 1 sprig (torn)
Turmeric - 1/2 tsp
Chilli Powder - 1/2 tsp
Coriander leaves - handful
Chopped Tomato tin - 1/2 tin (of 480 g)
Water - 1 rice cup
Salt to taste
Proceed:
Heat 3 litre pressure cooker, add oil once hot on medium. add green chilli, curry leaves n chopped onion, fry until light golden color.
Add turmeric stir n then add potato pieces, fry for 3 mins.
Add chilli powder stir n add chopped tomato n fry for 2 mins or until tomatoes r soften.
Add coriander leaves n salt to taste n stir n add water, bring to boil n cover n pressure cook for 4 whistles, n switch off. Check for salt, if it is too watery cook for 2 mins n switch off n Serve.
Serve with Chapati.
Potato = Bangaladumpa = Aloo
© 2018 by Rajani Rayudu
