Ingredients with Measurements:
- 1 cup Aavakaaya (mango pickle)
- 2 cups boiled and cubed potatoes
- 1 onion, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon oil
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add turmeric powder and red chili powder and mix well.
5. Add boiled and cubed potatoes and mix well.
6. Add Aavakaaya (mango pickle) and mix well.
7. Add salt to taste and mix well.
8. Cook for 5-7 minutes on low heat, stirring occasionally.
9. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 35g
Protein: 4g
Substitutions for ingredients:
- Aavakaaya (mango pickle) can be substituted with any other pickle of your choice.
- Potatoes can be substituted with any other vegetable of your choice.
Variations:
- You can add green peas, carrots, or any other vegetable of your choice.
- You can add roasted peanuts or cashews for extra crunch.
Tips and tricks:
- Use a non-stick pan to prevent the potatoes from sticking to the bottom.
- Adjust the spice level according to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Rice or roti
Suggested side dishes:
Cucumber raita or onion tomato salad
Troubleshooting advice:
- If the potatoes are not cooked properly, cook for a few more minutes until tender.
- If the dish is too spicy, add more potatoes or pickle to balance the spice level.
Food safety advice:
Make sure the potatoes are cooked properly to avoid any foodborne illness.
Food history:
Aavakaaya Vepudu is a popular dish from the state of Andhra Pradesh in India. It is made with Aavakaaya (mango pickle) and potatoes.
Flavor profiles:
Spicy, tangy, and savory
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian