### TranslatedIngredients: 4 Potatoes (Aloo) - skin peeled and chopped into cubes,1 Onion - sliced,4 cloves Garlic - crushed,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),1 tablespoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera) ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Andhra ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bangaladumpa Vepudu Recipe, peel the skin and boil the potatoes in a pressure cooker with enough water for 1 whistle. All the pressure to release naturally and keep it aside.Heat a kadai with oil, add mustard seeds and urad dal and allow it splutter for 10 seconds.Add curry leaves and leave it to crackle for 10 seconds, add garlic and onions and saute until they turn light brown and crispy.At this stage add all the spice powders mentioned in the list, give it a stir and add the cooked potatoes and salt. Give it a toss until the potatoes is well coated with all the masala.Serve the Bangaladumpa Vepudu Recipe along with Tawa Paratha or Steamed Rice with a bowl of Yellow Pumpkin Dal Recipe by the side.
