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Bengaladumpa Vepudu (Potato Stir-Fry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.477
Energy (kCal)9.6425
Carbohydrates (g)0.8831
Total fats (g)0.6031
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large skillet. | 2. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. | 3. Add the curry leaves and continue cooking another 30 seconds. | 4. Stir the potatoes into the mixture. | 5. Season with salt. | 6. Cook and stir until the potatoes are tender, about 20 minutes. | 7. 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 - - - -
    hot red chili pepper 4 0.625 0.1377 0.0292 0.0069
    cumin seed 1 tablespoon 3.9375 0.4645 0.187 0.2338
    black lentil 2 teaspoons skinned - - - -
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    curry leaf 1 sprig - - - -
    potato 1 peeled cubed - - - -
    salt - - - -
    red pepper 1/2 teaspoon ground 0.625 0.1377 0.0292 0.0069
    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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