Categories
Indo-Chinese Cuisine

Sweet and sour Potatoes

I made these sweet and sour potatoes today to go with the Burnt garlic rice. The family simply loved it. Baby potatoes boiled, shallow fried and tossed in a variety of sauces. You may also serve it as a starter. Cut out the water and thus keep it dry.

Ingredients :

25 baby potatoes pressure cooked

2 large onions chopped fine

12 cloves of garlic minced

2 inch piece of ginger grated

2 tender baby corns sliced

1 small Green Bell pepper sliced

7 tbsps or more of Tomato Ketchup

1 tbsp red chilly sauce

1 tsp pepper powder

Salt

1 tsp sugar

3 tbsps oil

A handful of finely chopped spring onion greens.

Method:

Deskin the pressure cooked potatoes. Sprinkle salt and shallow fry them to a golden brown. Drain and keep aside. Heat oil in a pan. Add the ginger and garlic. Toss for a minute. Drop in the onions, baby corn and Bell pepper. Saute on a high flame till the onions turn translucent but the Bell pepper remains crunchy. Add the tomato ketchup, red chilly sauce, pepper powder , salt, sugar and a glass of water. Bring to a boil. Tip in the potatoes and simmer for a couple of minutes. Garnish with spring onion greens. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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