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March 26, 2013

Bangala Dumpa - Panasa Thonalu Kura (Potato Jack fruit Curry)

Ingredients:
Panasa Thonalu - 750 gms
Potatoes - 300 gms
Asafoetida - a pinch
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Green Chillies - 5-6
Dry ginger powder - 1/4 tsp
Ginger -  small piece
Amchur - 2 tsp
Turmeric - 1 tsp
Cardamom - 2
Cloves - 2
Cinnamon - small piece
Oil - 250 gms
Ghee - 100 gms
Coriander leaves - 1 tbsp (chopped)

Method:

  • Remove seeds from thonalu and cut them into two pieces.
  • Peel and cut potatoes into medium pieces.
  • Take cumin seeds, fenugreek seeds, ginger and dry ginger and grind them to make powder.
  • Heat oil in kadai, deep fry potatoes and jack fruit pieces separately. 
  • Heat ghee in kadai, add asafoetida, cloves, cardamom, cinnamon and ground powder.
  • Add fried potatoes, jack fruit pieces. Mix well and fry them.
  • Add salt, turmeric, chilli powder, green chillies and amchur. Mix well and cook for 5 minutes.
  • Add 2 cups of water and close the lid. Cook for 10 - 15 minutes till pieces are tender.
  • Garnish with coriander leaves.



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