Today's 06/06/2017 special recipe is from interior Andhra Pradesh again. When I was studying in Rajahmundry during 1980, (37 years back), my mom used to do this Bangaladumpa Iguru (Potato Curry) on a regular basis. Yesterday while talking to one of my telugu student, I immediately got into mind and asked daughters, who told to prepare today, so that they can have for morning and afternoon lunch. Here is the recipe for authentic / special Bangaladumpa Iguru.
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
Chilly powder - 1 tb sp
Turmeric powder - 1 t sp
Salt to taste
Oil - 2 tb sps
1 cups of water
In a kadai add oil, saute cloves, dalchini, bayleaves, green chillies, onion and curry leaves. Once onion is golden brown, add cubed / diced potatos, sprinkle turmeric and chilly powder and cover with lid and let it cook in medium flame for 2 to 3 mins. Remove lid, add 1 cup of water and bring to full boil until potatoes are cooked. This should reach a semi solid state like gravy. Once finished, remove and garnish with coriander leaves and serve with steamed rice, roti or chappathi. Your special Bangaladumpa Iguru is ready.
