Directions:
- Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.62 Kcal (982 kJ) | ||
| Calories from fat | 127.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 22% | |
|---|---|---|---|
| Sodium | 65.94mg | 3% | |
| Potassium | 444.69mg | 9% | |
| Total Carbs | 25.09g | 8% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.5mg | 14% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 177.88 Kcal (745 kJ) | ||
| Calories from fat | 96.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 22% | |
|---|---|---|---|
| Sodium | 49.99mg | 3% | |
| Potassium | 337.14mg | 9% | |
| Total Carbs | 19.02g | 8% | |
| Sugars | 3.68g | 19% | |
| Dietary Fiber | 3.33g | 18% | |
| Protein | 2.45g | 6% | |
| Vitamin C | 2.4mg | 5% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 1.9mg | 14% | |
| Calcium | 39.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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