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Bengaladumpa Vepudu (Potato Stir-Fry)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.0456
Energy (kCal)366.224
Carbohydrates (g)81.8977
Total fats (g)1.0785
  • Cuisine

    Asian >> Indian Subcontinent >> Indian

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking oil 1/4 cup - - - -
    red chile pepper 4 5.0 1.1012 0.2338 0.055
    cumin seed 1 tablespoon 3.9375 0.4645 0.187 0.2338
    black 2 teaspoons skinned split 2.94 0.7177 0.0653 0.0191
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    curry leaf 1 sprig - - - -
    potato 1 pound peeled cubed 349.2665 79.3334 9.2987 0.4082
    salt to taste - - - -
    red pepper 1/2 teaspoon ground 5.0 1.1012 0.2338 0.055
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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