Telugu-style Frittedda

Ingredients

Telugu-style Frittedda incorporates Telugu spices like mustard seeds, cumin seeds, and curry leaves, which are not typically found in the original Sicilian recipe. Additionally, the Telugu version may have a slightly spicier profile compared to the milder flavors of the original dish. We alse have the original recipe for Frittedda Siciliana, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 8-10 curry leaves 8-10 curry leaves
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 medium bell pepper, diced 1 medium bell pepper, diced
• 1 cup (150g) green beans, chopped 1 cup (150g) green beans, chopped
• 2 medium tomatoes, diced 2 medium tomatoes, diced
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
2. 2.
   Add finely chopped onions, minced garlic, and slit green chilies. Sauté until the onions turn translucent.
3. 3.
   Add diced bell pepper and chopped green beans. Cook for 3-4 minutes until the vegetables are slightly tender.
4. 4.
   Add diced tomatoes and cook until they soften and release their juices.
5. 5.
   In a small bowl, mix turmeric powder, red chili powder, coriander powder, and cumin powder with a little water to form a paste. Add this spice paste to the pan and mix well.
6. 6.
   Stir in tamarind pulp and season with salt to taste. Cook for another 2-3 minutes until the flavors meld together.
7. 7.
   Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tamarind pulp — Soak a small amount of tamarind in warm water for 10 minutes. Squeeze the tamarind to extract the pulp, discarding any seeds or fibers.

Tips & Tricks

• Adjust the spiciness by adding or reducing the number of green chilies according to your preference.
• For a variation, you can add other seasonal vegetables like carrots or peas.
• Serve Telugu-style Frittedda with a dollop of ghee (clarified butter) for an extra richness of flavor.
• If you prefer a milder taste, reduce the amount of red chili powder in the recipe.
• Leftover Frittedda can be used as a filling for sandwiches or wraps.

Serving advice

Telugu-style Frittedda is best served hot as a main course with steamed rice or roti. Accompany it with a side of yogurt or raita to balance the spiciness.

Presentation advice

Garnish the Telugu-style Frittedda with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Telugu-style copper or brass bowl for an authentic touch.