Andhra Potato fry with ginger and green chili / Andhra Bangaladumpa with Allam and pachi Mirapakaaya

Allam Potato

We have numerous varieties with potato, yet each dish has its own place. What ever variation it would be potato never disappoints. I am especially charmed by this particular stir fry, I could eat it every day and still never get enough.

Any left overs (which is rare), can go as a filling in dosa making them the marvelous one of a kind masala dosa

The addition of ginger and green chilies gives a very nice smoky and aromatic flavor to the whole kitchen. Serve with rice and papucharu or with any Dal or as a filling in dosa.

Ingredients-

• 5 Potatoes
• 1 small onion chopped
• 7 Green Chilies finely chopped or grinded to paste
• 1/4 tbsp turmeric
• 1 inch Ginger finely grated or grind to paste
• Salt to taste
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds(Jeera)
• 1 tbsp Channa dhal
• 1 tbsp urad dal
• Shredded Dry Coconut (optional)
• Curry leaves

Directions-

Wash and peel the skin of potatoes. Cut them into ½ inch cubes and micro wave them for 3 min with the lid closed.

Heat 3 tbsp of oil in pan over medium heat. add Mustard seeds, when they splutter, add Cumin seeds, , Channa Dal, Urad Dal and Curry leaves fry them until golden brown.

Add onions and fry until golden brown in color. Add grated ginger and green chili paste, sauté them for a min.

Add Potato Pieces, Turmeric, Salt and sauté until Potatoes are brown on the edges and nicely coated with ginger and all spices.( Do not cover the dish with lid). % min’s before turning off the dish, add finely shredded dry coconut /  fresh coconut.

Adjust the seasonings according to your taste.

Garnish with Coriander leaves and serve with plain rice.

Also can be served as a filling in dosa making it a masala dosa