POTATO/ALU/ BANGALA DUMPA(ALUGADDA) MASALA KURA/ CURRY

Potato is liked by most and is cooked in many ways. My mom used onions very rarely in her preparartions. This was one of the 4 recipes in which she used onions. I used to love eating this with hot chapatis. We rarely ate chaptis in my childhood. When chapatis were made for lunch or dinner, this was served with it. You will definitely love this recipe for it's sweet, sour and spicy combination.

Nutrition:

Potatoes are high in energy and starch. Not a very highly recommended vegetable for people with diabetes. But is good for kids or athletes. it is a decent source of Vitamin C and Potassium.

Ingredients:

3 POTATOES(బంగాళా దుంప a.k.a ఆలుగడ్డ)

6 medium size onions                                                  
6 green chillies                                                          
1 1/2 inch ginger
4 cloves
4 cardamom
1 inch cinnomon
1 tsp red chilly powder
1 tbsp sambar powder
1/2 tsp methi powder
3 tsp oil
4 curry leaves

1 tsp urad dal(మినప  పప్పు)

1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
3 red chillies
Salt

Method:

1. Grind ginger and green chillies together. Chop onions into large pieces and then put half the pieces in food
    processor to chop very fine, then add remaining pieces and chop coarsely. Grind Cloves, cadmom and  
    cinnomon to make masala paste. Pressure cook potatoes.
2. Heat oil in a pan, add mustard seeds, when they start to splutter, add cumin seeds, fenugreek seeds, red
    chillies, hing and curry leaves
3. Add ground ginger and green chillie mix and stir for a couple of minutes. Add onion, salt, cover and cook.
    When onion is almost cooked, add Tamarind, methi powder and masala paste and cook further.
4. When the onion is well cooked, cut boiled potatoes into medium pieces and add. Cook for a few minutes,
    then add sambar powder and let it stand for a couple of minutes.
5. Serve hot with hot chapatis or hot rice.