Bangaladumpa Iguru (Potato Curry)

At last I am here after a long gap. It took some time to adjust back with the normal routine office and home. I found some time now for my favorite pass time, blogging.

Bangaladumpa Iguru (thats how we call it at home), a gravy based dish that goes well with hot rice, chapathis and even pulao too is a commonly cooked dish at most of the homes in Andhra. Here is how it goes:

Ingredients

Potatoes - 3 (cut into cubes)

onions - 4 (cut lengthwise)

green chillies - 5 (slit lengthwise)

curry leaves - 2 sprigs

coriander leaves - 3 sprigs (chopped finely)

bay leaves - 4

cloves - 3 (lavangalu)

dalchini - a small stick

chillie powder - 1 tb sp

turmeric powder - 1 t sp

Salt to taste

oil - 2 tb sps

2 cups of water

Procedure

1. Heat oil in a kadhai, add cloves, dalchini and bay leaves. fry for 3 mts till the flavour comes out.

2. Add green chillies, curry leaves and onions, fry on low flame till soft.

3. Add potatoes, cover and cook them on low flame for about 7-10 mts stirring in between till the potatoes turn soft.

4. Add turmeric, chilliepowder, salt to taste. Mix well, cover and cook for another 3 mts in low flame.

5. Add 2 cups of water and bring to boil. Cover the kadhai with a lid and allow the potatoes to cook on low flame till thick gravy is formed.

6. Add chopped coriander and serve hot with rice or chapathis.