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.
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
1 tsp sugar
3 tbsps oil
A handful of finely chopped spring onion greens.
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.
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