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Spring onion pieces are cooked with chopped potato and other ingredients
Published On: 19 Aug 2013
English: Spring Onion
tamil: Pallari Vengayam
malayalam: Ulli Thal / Ulli Chedi
telugu: Ulli Paraka
kannada: Erulli Kaavu
hindi: Hari Pyaaz
Konkani: Piyava Dento
Marathi: Kandaa Path
for more details, click the name of the ingredient
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
For preparing spring onion potato fry, first clean, wash and cut the spring onion into small pieces as shown in the picture below.
Heat oil in a frying pan and put the chopped onion and tomato pieces into the oil.
When the color of the mix turns to golden, add the chilly powder, turmeric powder and required salt.
After 2 minutes, add the chopped spring onion pieces and chopped potato. Mix it further and cover the frying pan with a lid. Cook in low flame in the steam avoiding water to cook.
After 10 minutes, put off the stove and remove the fry pan from the stove. Move the fried dish to a serving pan.
Spring onion potato fry is ready. This dish can be served with chappathi, poori or as a fried side dish with rice.
Tasty and nutritious
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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