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Potato-Onion Curry

Urulikazhangu Vengayam Bhajee

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Raghavan Iyer

Published 2008

  • About

During my childhood in Mumbai, if my mother asked me what curry she should make for the evening meal on a day when she had made those addictive, puffy fried breads called pooris, I always answered “Urulikazhangu vengayam bhajee.” Soon she stopped asking me and automatically made this potato-onion dish each time she made pooris. You do the same in your kitchen (tear off a piece of poori, scoop up some potato curry with it, and wrap the torn bread around it)—you wi

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