Andhra · Curry
Bangaladumpa tomato kura
Potato and tomato curry
- Energy
- 182 kcal
- Protein
- 4.34 g
- Fibre
- 5.72 g
- Time
- 25 min
Per serving, 216 g.1 Good for lunch or dinner.
One serving gives you
- 16%of the day’s folate
- 52%of the day’s vitamin C
- 24%of the day’s potassium
- 23%of the day’s fibre
Nutrition facts
One serving, 216 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy182 kcal10%
Carbohydrates
- Carbohydrate24.5 g9%
- Fibre5.72 g23%
- Soluble fibre1.44 g
Fats
- Fat6.96 g14%
- Saturated fat limit1.18 g6% of limit
- Monounsaturated fat3.25 g
- Polyunsaturated fat1.97 g
- Omega-61.87 g24%
- Omega-30.1 g10%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein4.34 g9%
- Histidine81.1 mg14%
- Isoleucine145 mg12%
- Leucine265 mg11%
- Lysine213 mg20%
- Methionine + cystine85.1 mg14%
- Phenylalanine + tyrosine346 mg41%
- Threonine142 mg34%
- Tryptophan44.4 mg21%
- Valine179 mg23%
Vitamins
- Vitamin A50.7 µg6%
- Vitamin B10.1 mg7%
- Vitamin B20.06 mg3%
- Vitamin B31.69 mg15%
- Vitamin B50.77 mg15%
- Vitamin B60.21 mg11%
- BiotinNot in the source data
- Folate34.9 µg16%
- Vitamin B120 µg0%
- Vitamin C33.5 mg52%
- Vitamin D0 µg0%
- Vitamin E1.19 mg16%
- Vitamin K22.5 µg41%
Minerals
- Calcium47.5 mg5%
- ChromiumNot in the source data
- Copper0.23 mg14%
- IodineNot in the source data
- Iron1.84 mg6%
- Magnesium58.4 mg16%
- Manganese0.49 mg12%
- MolybdenumNot in the source data
- Phosphorus97.6 mg10%
- Potassium841 mg24%
- Selenium3.6 µg9%
- Sodium limit208 mg10% of limit
- Zinc0.74 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Potato, brown skin, big bangaladumpa114 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Tomato, ripe, local60 g
- Onion, big ullipaya25 g
- Coriander seeds dhaniyalu1 g
- Garlic, big clove vellulli2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Peel and cube potato.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the onion and cook until soft, then the crushed garlic, the chopped tomato, turmeric, chilli powder, ground coriander seeds and salt. Cook to a thick masala, add the potato and simmer covered until tender.