Potato/Aloo/Bangala Dumpa/Alu gedde Curry (Rajasthani Method)

Potato or Aloo or Bangala dumpa or alu gedde is one of the most abundantly available and used vegetable. It contains mostly Carbohydrates in the form of starch,along with minerals and vitamins.It can be used with any other vegetables as it combines well with any vegetable. This is one of the vegetable which can be used to prepare a wide varieties of  food items ranging from curries,rice recipes to snacks etc., There are number of varieties of curries made with potatoes. Today  am sharing one of the tastiest potato recipe which is of Rajasthani origin. The main combination of potato in this, is with curd and tomato Ketchup.

Preparation time : 15 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Potatoes/Aloo/Bangala dumpa/alu gedde : 1/2 kg

Curd : 1/2 cup

Tomato ketchup : 2 tbsp

Green chilies Splitted : 3

Onion pieces : 1/2 cup

Ginger-garlic paste : 1 tbsp

Red chili powder/karam/ona menasinakayi pudi : 1 tbsp

Jeera/cumin seed/jeerige pudi : 1 tbsp

Butter : 1 tbsp

Oil : 1 tbsp

Salt : as per required

 

Method Of Preparation :

1. Boil potatoes and cut into small pieces. Heat a kadai and add butter and oil,wait till the butter melts.


2. Add onion pieces,saute till they turn transparent,then add green chilies, ginger-garlic paste and fry till the raw smell goes off.


3. Add tomato ketchup to it and saute for 30 seconds,then add curd,salt,red chili powder, jeera powder and saute for 30 more seconds.


4. Then add boiled potato pieces and little water,cook for 5-10 mins.


5. Dish out and serve along with roti/plain rice.

[caption id="attachment_176" align="aligncenter" width="300"] Rajasthani Aloo Curry[/caption]