Spicy potato onion fry/Aloo fry/Alugadda vepudu is a simple recipe for everyday cooking. This can be eaten with rice or chapati. You can serve a heavenly meal with potato fry and pappu charu even on a busy day.
Ingredients
3 medium size potatoes
1 onion
1/2 tsp to 1 tsp red chili pwdr
1/2 tsp garam masala or coriander cumin pwdr(optional)
salt as per taste
2-3 tbsp of oil
2 tsp of chana dal
2 tsp of urad dal
1 tsp mustard seeds
1 tsp cumin seeds
2-3 red chilies
a pinch of hing/asafoetida
few curry leaves
3 medium size potatoes
1 onion
1/2 tsp to 1 tsp red chili pwdr
1/2 tsp garam masala or coriander cumin pwdr(optional)
salt as per taste
2-3 tbsp of oil
2 tsp of chana dal
2 tsp of urad dal
1 tsp mustard seeds
1 tsp cumin seeds
2-3 red chilies
a pinch of hing/asafoetida
few curry leaves
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Preparation
Cut onion into small strips. Keep them aside.
Wash potatoes and cut them into small strips. Wash them and keep them aside in water, so that they don't get discolored.
Cut onion into small strips. Keep them aside.
Wash potatoes and cut them into small strips. Wash them and keep them aside in water, so that they don't get discolored.
Procedure
Place a thick bottom pan on medium heat with oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add red chili by cutting into small pieces. Add hing and curry leaves. Then add onion and give a stir. Add a pinch of salt and turmeric to onions. Stir it once, cover it and cook on low medium for 2 minutes. After 2 minutes notice that the onions are little soft and translucent. Add potato by draining the water. Do not add any water as it gets mushy. Mix them well with onions and cook them covered for 4-5 minutes on low medium heat. After 5 minutes stir it once. If it looks dry, add a little oil. If you want your fry crispy, from this point fry without covering. If you are not expecting a crispy fry, cover and cook for 2 more minutes. Do not over cook. Sprinkle red chili powder and mix it well. You may also add a little garam masala powder or coriander cumin powder. Switch off the flame and serve it hot with chapati or brown rice.
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Place a thick bottom pan on medium heat with oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add red chili by cutting into small pieces. Add hing and curry leaves. Then add onion and give a stir. Add a pinch of salt and turmeric to onions. Stir it once, cover it and cook on low medium for 2 minutes. After 2 minutes notice that the onions are little soft and translucent. Add potato by draining the water. Do not add any water as it gets mushy. Mix them well with onions and cook them covered for 4-5 minutes on low medium heat. After 5 minutes stir it once. If it looks dry, add a little oil. If you want your fry crispy, from this point fry without covering. If you are not expecting a crispy fry, cover and cook for 2 more minutes. Do not over cook. Sprinkle red chili powder and mix it well. You may also add a little garam masala powder or coriander cumin powder. Switch off the flame and serve it hot with chapati or brown rice.
Please write your comments and suggestions below.
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