anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,kashmiri red chilli powder,amchur (dry mango powder),coriander (dhania) leaves,purple cabbage,chaat masala powder,green moong sprouts,poha (flattened rice) ground,onion,lemon,mint leaves (pudina),green chillies,sweet potato,sunflower oil

Sweet Potato And Moong Sprouts Cutlet Recipe, 1/2 cup Poha (Flattened rice) - coarsely ground,1 teaspoon Kashmiri Red Chilli Powder,2 tablespoons Mint Leaves (Pudina) - finely chopped,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 inch Ginger - grated,1/4 cup Coriander (Dhania) Leaves - finely chopped,Chaat Masala Powder - as required,1 cup Purple cabbage - shredded,1/2 Onion - finely chopped,Sunflower Oil - as needed,1 teaspoon Green Chillies - crushed,300 grams Sweet Potato,Lemon wedges - as required,1 cup Green Moong Sprouts, 55, Indian, To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft.
Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down.Cook sprouts with little water with a pinch of salt until tender.Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture.
Add this to the mixing bowl with mashed potato.Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste.
Mix until well combined.
Set this bowl aside for 20 to 30 minutes.
This helps enhance the flavour of the tikki.After half an hour shape the mixture into tikkis or cutlets and keep aside.Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan.
Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour.
Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil.To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon.Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Sweet_potatoMoong_sprouts_tikki.jpg, 15
Ingredients: salt,mixed herbs (dried) dry,pasta farfe,cloves garlic,virgin olive oil,dried mushrooms (porcini,onion,black pepper powder,parmesan cheese

Farfalle In Creamy Mushroom Sauce Recipe, 2 teaspoons Mixed Herbs (Dried) - dry or fresh,10 Dried mushrooms - (porcini,4 tablespoons Fresh cream,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 cups Pasta - farfalle,1 Onion - finely chopped,1 teaspoon Black pepper powder - (or to taste),4 cloves Garlic - chopped,Parmesan cheese - grated as required for garnish, 30, Italian Recipes, To begin making the Farfalle with creamy Mushroom sauce first cook pasta as per the package instructions.
Drain the pasta and keep it aside.Soak dried mushrooms in hot water and keep aside for 15 minutes.Drain the water (do not discard) and roughly chop the mushrooms.Heat oil in a wok or a heavy bottomed pan.
Add the chopped garlic and saute for a few seconds.Add the onion, mushrooms and saute for a minute.
Add the boiled pasta and stir.
Season with salt and pepper and adjust according to your taste.Add the reserved water from soaking the mushrooms and mix.
Add cream, stir once or twice and take it off the heat.
Garnish with herbs and cheese.Serve Farfalle In Creamy Mushroom Sauce along with Garlic Bread and Avocado Mint Soup for a weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Farfalle_with_creamy_Mushroom_sauce.jpg, 9
Ingredients: salt,coconut,coriander (dhania) leaves,curd sour,baking soda,flour (maida),green chillies,sunflower oil

Mangalore Bajji recipe - shot time, 1 teaspoon Baking soda,3 tablespoons Fresh coconut - grated,3/4 cup Curd (Dahi / Yogurt) - sour,2 tablespoons Coriander (Dhania) Leaves - finely chopped,2 cups Sunflower Oil - for frying,Salt - to taste,2 Green Chillies - finely chopped,1.5 cups All Purpose Flour (Maida), 80, Mangalorean, To begin making Mangalore Bajji (Goli Baje), take a big bowl, add the sour curd and whisk it till you attain a creamy texture.To this add the chopped green chillies, coriander leaves, grated coconut and mix well.
Slowly add in the maida and mix well.
Add water little at a time till you get a thick pouring batter consistency.Add the baking soda, season with salt, mix well and leave it aside for an hour.To make the Mangalore Bajji (Goli Baje), heat oil in a wok.In the meanwhile, whisk the Mangalore Bajji batter.
Once the oil is hot, drop half a tablespoon amount of batter into the hot oil.
Let it cook and turn golden on one side.Flip over and cook the other side as well.
This will take 2 minutes.
Remove it in a kitchen towel and proceed to make the rest of the Gole Baje with the remaining batter.
Serve Mangalore Bajji (Goli Baje) along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mangalore_Bajji_Gole_Baje.jpg, 8
Ingredients: cashew nuts,dried rose milk,pistachios,rose water,rose water rooh afza,dried rose,condensed milk ( can),gulkand,sugar,milk (full fat),cardamom powder (elaichi),fennel powder,badam (almond),rice water min

Roz Gulkand Firni Recipe, 2 tablespoons Sugar - (optional),2 tablespoons Gulkand,1/2 teaspoon Fennel Powder,12 Pistachios - chopped,1/2 cup Rice - soaked in 1/4th cup water for 30 min,4 tablespoons Dried rose petals - soaked in 4 tablespoon warm milk,12 Cashew nuts - chopped,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Rose water,2 tablespoons Rose water - or Rooh Afza,Dried rose petals - few,12 Badam (Almond) - chopped,400 ml Condensed Milk - (1 can),2 liter Milk - (full fat), 70, North Indian Recipes, To begin making the Rose Gulkand Phirni Recipe, drain water from the soaked rice completely and grind rice in a mixer to a coarse paste.Dilute the paste with 1/4 cup of water and keep it ready.In a saucepan, bring the milk to boil.
Once the milk starts boiling, reduce the flame to low and add the ground rice paste.Cook stirring continuously on low or medium flame, until the milk thickens like a porridge and rice paste is fully cooked.
Keep on scraping the dried milk which gets collected on the sides of the pan, such that the cream of this milk-rice mixture adds a nice texture to the phirni.Once the rice is cooked completely and it is in a porridge consistency, add rest of the ingredients including condensed milk, dried rose petals, gulkand, sugar, rose water, cardamom powder, fennel powder, rose water and cook for a few more minutes until everything gets blended well.
Switch off flame and allow the phirni to cool.
You can refrigerate gulkand phirni for 3-4 hours or until well chilled.Serve Rose Gulkand Phirni Recipe with garnished nuts & dried rose petals for dessert.Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shalu-Jain/gulkand-phirni-recipe.jpg, 14
Ingredients: salt,mustard seeds,dry coconut (kopra),curry leaves,white urad dal (split),dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),tamarind,turmeric powder,chana dal (bengal gram dal),sunflower oil

Andhra Style Pappu Urumindi Recipe, 1/2 teaspoon Turmeric powder (Haldi),3 Dry Red Chillies,1/4 cup White Urad Dal (Split),Salt - to taste,5 grams Tamarind,2 tablespoon Dry coconut (kopra),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,Sunflower Oil,1/2 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Cumin seeds (Jeera), 35, Andhra, To begin making the Andhra Style Pappu Urumindi Recipe, pressure cook the chana dal and urad dal in the pressure cooker with little salt, turmeric powder and cook for about 6 whistle.Cook until it becomes mushy and soft.
Switch off the heat and allow the pressure to release naturally.Dry roast the coriander seeds, cumin seeds, fenugreek seeds separately and grind it along with coconut and tamarind.
Add little water and grind it to a smooth paste.Open the pressure cooker and keep it back on the stove.
Add ground coconut paste and mix well.
Add salt to taste and keep stirring until it thickens.Pour the dal into a serving bowl.
Heat up a small tempering pan with oil, allow the mustard seeds and cumin seeds to crackle.
Add curry leaves and allow it to splutter.Serve the Andhra Style Pappu Urumindi Recipe along with Methi Matar Pulao, Andhra Style Corn Vada to pair it up with the dal to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Pappu_Urumindi_Recipe_.jpg, 13
Ingredients: salt,cumin powder (jeera),mustard seeds,red chilli powder,gram flour (besan),curd,curry leaves,onion,curry powder,banana stem outer layer,cumin seeds (jeera),turmeric powder,sunflower oil

Banana Stem Poriyal Recipe With Curry Powder, 1 pinch Turmeric powder (Haldi),1-1/2 teaspoons Red Chilli powder,1 teaspoon Cumin powder (Jeera),2 teaspoons Sunflower Oil,Salt - to taste,2 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,2 teaspoons Curd (Dahi / Yogurt),1 Banana Stem - outer layer removed and chopped,2 teaspoons Gram flour (besan),1-1/2 teaspoons Curry powder, 30, Karnataka, To begin making Banana Stem Sabzi Recipe With Curry Powder, prep all the ingredients first.
Then make cuts on the layer of banana stem and then discard the outer covering.Slice the banana stem and as you do, you will find the fibre coming out every time you slice into stem, keep taking them out while proceeding.
Once sliced, take each slice and chop them to about 1 cm pieces.Take a kadai and heat cooking oil in it.
Once the oil is hot, add the mustard seeds and allow them to splutter.
Once they do splutter, add in the cumin seeds and allow to sizzle.Add curry leaves immediately and saute for a bit on medium heat till the curry leaves crisp up a bit.Add the chopped onions, and keep sauteing on medium heat until they turn translucent.Add in the chopped banana stem pieces and cook with a bit of water.
Cook covered till the banana stem is softened and cooked.
You can opt to undercook the banana stem as well, depending on your preference.
The sabzi will be crunchier if the stem is undercooked.Once done, add the spices, cumin powder, curry powder or sambar powder, red chilli powder, besan (adding besan is optional.
I used it to soak the extra water added), salt and give a nice stir till combined.Keep on medium heat for 1-2 minutes, check for seasoning and adjust.
Switch off heat.Serve Banana Stem Sabzi Recipe With Curry Powder along with Lobia Masala Recipe (Black Eyed Bean Curry), Phulka and Indian Vegetable Salad Recipe for lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Banana_Stem_Palya_Bale_Thindina_Subzi_Dry_Recipe-8598.jpg, 13
Ingredients: salt,rice,coconut,sugar,dry yeast,water

Kerala Style Appam Recipe - Fermented Rice Pancakes With Coconut, 2 cups Rice - raw ,Salt - to taste,2 tablespoons Sugar,1 cup Fresh coconut - freshly grated,1 cup Cooked rice,1 teaspoon Active dry yeast -  + 1/2 cup of luke warm water, 230, Kerala Recipes, To begin making the Kerala Style Appam Recipe, we need to first soak the rice in water for at least 3 to 4 hours.Next combine the salt, sugar and yeast in the warm water and allow it to proof for 5 minutes.
I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter.Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter.
Add in the proofed yeast to the batter and stir well to combine.
Transfer the Appam batter to a bowl.
Cover the bowl and allow it to ferment for 5 to 6 hours or overnight.Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of thick pouring consistency.
If you make it too watery, then the Appams will not be as soft and will not spread well.Preheat the Appachetty or the Appam pan on medium high heat.
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter.The batter will be thick in the center and thin on the sides.
Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked.Serve the Kerala Appams along with Kadala Curry or Kerala Style Vegetable Stew., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Kerala_Style_Appam_Recipes_with_Vegetable_Stew-1.jpg, 6
Ingredients: orange,milk,sugar,orange orange,gelatin

Burnt Orange Panna Cotta Recipe, 2 cup Fresh cream,1 tablespoon Gelatin,Orange Zest (Rind) - of one orange,1 cup Milk,4 Oranges,1/2 cup Sugar, 255, Italian Recipes, To begin making the Burnt Orange Panna Cotta Recipe, first prepare the oven-roasted orange chips.
Slice the orange into 5mm thick slices.
Lay them out in a baking sheet, sprinkle some sugar over it and place the sheet in a preheated oven to bake at a 100 degrees centigrade for 2 hours, or till they get crisp.To prepare the pacanotta, squeeze the juice of the remaining one orange.
Put it in a saucepan, over a high heat and bring it to a boil.Keeping the heat high, allow the juice to slowly start caramelising.
This is the point at which it will slowly begin to smell burnt.
Continue this on a medium heat, until the juice is reduced to half its original quantity.Then, turn the heat off and set the caramelised orange juice to cool down completely.When it is cool, pour in the milk followed by the cream.
Place the saucepan on a medium heat again and gently heat it, without allowing it to boil.Meanwhile, melt the gelatin in water by sprinkling it over it 1/4 cup of room temperature water.
Set it aside for five minutes to allow it to bloom.Add the sugar and grated orange zest to this and stir till the sugar gently till the sugar has dissolved.
Take care not to allow the panna cotta mix to burn.At this stage, add the bloomed gelatine to the panna cotta mix.
Continue stirring and let the gelatin completely dissolve as well.Pour the panna cotta mix through a sieve, into a jug or bowl to remove any leftover particles of gelatin and the orange peel.You will be left with a smooth panna cotta mix.
Pour this mixture into individual serving glasses.Place the glasses on your counter top for 15 minutes, to settle, before transferring them to the refrigerator to chill for at least 4 hours, or overnight.To serve, slit the orange chips and use them to garnish the edges of the Panna Cotta glasses.Serve the Burnt Orange Panna Cotta Recipe chilled at your next dinner party!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Burnt_Orange_Panacotta_Recipe.jpg, 5
Ingredients: tomato,salt,penne pasta other pasta,mint leaves (pudina),red chilli powder,cloves garlic,virgin olive oil,carrot,onion,sweet corn,coriander powder,turmeric powder,garam masala powder

Desi Style Masala Pasta Recipe In Electric Pressure Cooker, 1 tablespoon Extra Virgin Olive Oil,1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Garam masala powder,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,Mint Leaves (Pudina) - a small bunch finely chopped,1/4 cup Sweet corn,300 grams Penne pasta - or any other pasta of your choice,2 teaspoons Coriander Powder (Dhania),2 cups Homemade tomato puree, 50, Fusion, To begin making the Desi Style Masala Pasta Recipe, turn on the saute mode of the electric pressure cooker and preheat the saute pan for 3 to 4 minutes.Once the pan has heated, add the oil, garlic and onion.
Saute the onion and garlic until the onions turns a little soft.Once the onions soften, add the carrots, corn, tomato puree, turmeric powder, garam masala powder and red chilli powder.Add salt to taste, 1/2 to 1 cup of water, the uncooked pasta and give it a stir.Cover the electric pressure cooker, change the mode to manual mode and set the timer to 20 minutes and allow the pasta to cook until it gets into keep warm mode.Once the red nozzle of the electric pressure cooker comes down, open the cooker, stir in the mint leaves, check the salt and adjust according to taste.Serve Desi Style Masala Pasta Recipe with Roasted Tomato and Pumpkin Soup for a light weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Desi_Style_Masala_Pasta_Recipe_-_Indian_Style_Pasta_-7.jpg, 13
Ingredients: salt,ginger,coconut,mustard seeds,cloves garlic,curry leaves,dry red chillies,onion,cumin seeds (jeera),black pepper powder,buttermilk,coriander powder,sunflower oil

Karnataka Style Majjige Huli Recipe - Tasty Buttermilk Rasam, 1 Onion - sliced,1 tablespoon Coriander Powder (Dhania),1 tablespoon Black pepper powder,2 tablespoon Fresh coconut,1 inch Ginger - grated,1/2 tablespoon Cumin seeds (Jeera),1 tablespoon Mustard seeds,5 Dry Red Chillies - (adjust to taste based on pungency),5 Curry leaves,2 tablespoon Salt,1 tablespoon Sunflower Oil,10 cloves Garlic,2 cups Buttermilk, 10, Karnataka, To begin making Karnataka Style Majjige Huli Recipe, keep all the ingredients ready.
Whisk buttermilk in a mixing bowl for a few seconds until smoothIn a mixer, grind together red chillies, ginger, half of the garlic, coriander powder, pepper powder, cumin seeds, and grated coconut with a little water.
Grind into a fine paste.Add this paste into the whisked buttermilk and keep aside.Now take a tadka pan.
Heat a bit of cooking oil for tadka.
Once the oil is hot, add mustard seeds and wait for a few seconds to splutter.Immediately add two red chillies, remaining garlic cloves, and saute a bit till garlic cloves are fried.Add curry leaves, and let them splutter.Add in the sliced onions and stir well till the onions are golden brown and caramelized.Once onions are caramelized, switch off heat and add the tadka mixture to buttermilk in the mixing bowl and stir well.Add salt to taste and stir in well till dissolved.
Do a taste check and adjust.Now the yummy Karnataka Style Majjige Huli Recipe (Tasty Buttermilk Rasam) is ready to be served with Harive Soppina Saaru Recipe, Instant Carrot Pickle Recipe, steamed rice and Akki Peni Sandige (Rice idiyappam Fryums) for a hearty lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/thelifeinspire-gmail.com/Tasty_buttermilk_rasam_recipe.jpg, 13
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,ghee,coriander (dhania) leaves,green toor dal (pigeon pea),cloves garlic,dry red chillies,onion,cocunut,lemon,curry powder (or garam masala powder),panch phoran masala,coconut milk,turmeric powder,green chillies

Lentil Dal with Coconut Milk Recipe, 1 teaspoon Kashmiri Red Chilli Powder,Fresh coconut - Coconut bits for garnish,1 tablespoon Panch Phoran Masala,Salt - to taste,Coriander (Dhania) Leaves - chopped for garnish,1 Tomato - finely chopped,1 teaspoon Ghee,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 inch Ginger - grated,2 Dry Red Chillies,3 cloves Garlic,2 tablespoons Curry powder - (or garam masala powder),1 teaspoon Turmeric powder (Haldi),1 cup Coconut milk,Lemon wedges - as required,1 cup Fresh Green Toor Dal (Pigeon Pea), 40, South Indian Recipes, To begin making the Lentil Dal with Coconut Milk Recipe, start by washing the lentils clean.Pressure cook the lentils for 5-6 whistles in water, salt and turmeric.
Wait for the pressure to release naturally.
Once done, open the lid and set it aside.
Drain and reserve the water.Heat a tablespoon of ghee in a kadhai or deep cauldron/ dutch oven on medium heat.Once hot, add the panch phoran and wait till the seeds crackle.
Add the dried red chilies broken in half to it and roast it for a few seconds.
Finally stir in the  ginger, garlic, green chillies to it.Saute for 2 mins on medium flame ensuring it doesn't burn.
Add the chopped onion to it and all the masala powders, give it a stir for another 3-4 minutes till onions are soft and golden brown.Add the chopped up tomatoes and fry the masala till the tomatoes are mixed in for another 3 to 4 minutes.
Add just a dash of water if it sticks to the bottom of the pan.Once the tomatoes soften, add the cooked lentils to the masala and give it a good stir.Add 1 cup of the reserved lentil water to it, and the coconut milk.
Check the salt and accordingly.Allow the dal to come to a boil and turn off the heat.
Stir in the chopped coriander leaves and add the juice from the lemon.Serve the Lentil Dal with Coconut Milk garnish of coconut bits along with a steaming bowl of steamed rice, pickle and papad for an easy trip down to your granny’s., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Lentil_in_coconut_milk_1600.jpg, 17
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,spring onion greens,cloves garlic,soy sauce,sugar,onion,vinegar,eggs,green chillies,sunflower oil

Egg Manchurian Recipe, 1 Onion - sliced,Salt - to taste,1 Tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),10 cloves Garlic - chopped,1 Tablespoon Vinegar,Sunflower Oil - to cook,1/4 Tablespoon Sugar,2 tablespoons Soy sauce,4 Spring Onion Greens - chopped,4 Green Chillies - chopped,4 Whole Eggs - hard boiled, 30, Indo Chinese, To begin making Egg Manchurian Recipe, heat up oil in a wok and add sliced onion and cook it till it becomes tender.Next, add garlic, spring onions, green chillies and give it a good stir.Let it cook on low heat for a couple of minutes and keep stirring in between.Now add vinegar, sugar, soy sauce, red chilli sauce and salt into the pan and cook for 2 minutes.In the end, add hard boiled eggs and make sure they are properly coated with the Manchurian gravy.Serve Egg Manchurian Recipe along with Sichuan Style Bird Eye Chili Sauce Recipe, Chinese Vegetable Fried Rice and a Toffee Banana Recipe for dessert after meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Egg_Manchurian_.jpg, 11
Ingredients: garlic cloves,salt,mustard seeds,coconut,asafoetida (hing),potato (aloo),gram dal (pottukadalai),red chilli powder,curry leaves,dry red chillies,sunflower oil

Bangaladumpa Thalimpu Recipe - Potato Stir Fry, 2 Garlic - cloves,Salt - to taste,1 1/2 tablespoon Dessicated Coconut,1 teaspoon Mustard seeds,2 Dry Red Chillies,1/2 teaspoon Red Chilli powder,1 sprig Curry leaves,400 grams Potato (Aloo) - boiled,2 tablespoon Roasted Gram Dal (Pottukadalai),2 tablespoon Sunflower Oil,1 pinch Asafoetida (hing), 30, Tamil Nadu, To begin with Bangaladumpa Thalimpu Recipe first, in a mixi jar add roasted gram,desiccated coconut,chilli powder,garlic, salt and grind to fine powder .To a non-stick pan add oil followed by mustard seeds and red chillies add red chilli and allow it to fry.
Once the mustard seeds splutter add the chopped and boiled potatoes .Now add the spice powder and give it a good mix and allow it to cook for 4 - 5 minutes.Check for the salt and spice and add more if you want according to your taste.
Serve Bangaladumpa Thalimpu Recipe with hot rice and Papu Charu Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Bangaladumpa_thalimpupotato_stir_fry.jpg, 11