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Ingredients:3 large potatoes, boiled
1 capsicum thinly sliced
1 onion thinly sliced
1 tbsp. ginger chopped very finely
2 cloves garlic chopped finely
3 green chillies chopped finely
1 tbsp. coriander leaves finely chopped
1 tbsp. cheese grated
2 tbsp. white vinegar
1/2 tsp. sugar
1/4 tsp. turmeric powder
1/4 tsp. mustard seeds crushed coarsely
salt to taste
2 tbsp. oil
Method:
- Peel and chop potatoes into big bitsized chunks.
- Place in a large glass bowl.
- Add half the vinegar, half the ginger, garlic, mustard, turmeric, sugar, salt.
- Add half the chopped coriander, toss till well blended.
- Keep aside to marinate for 1 hour.
- Heat oil in a heavy saucepan.
- Add onions, capsicum, stirfry for 2 minutes.
- Add marinated potatoes, stir and cook for 2 minutes, further.
- Take off fire, pour into serving dish.
- Garnish with cheese and remaining coriander.
- Serve hot with warm rolls, bread or chappatis.
Making time: 20 minutes (excluding marinating time)
Makes: 3-4 servings
Shelflife: Marinated 1 day refrigerated After sautéing best fresh
Ginger Dishes Index
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