Heat oil in a kadai and deep fry the potatoes until they turn golden brown.
Remove potatoes from oil and drain them.
Chop onions and red bell pepper into thin strips.
In another kadai, heat 2-3 tsp oil. Add chopped onions and bell peppers and fry until they are tender.
To this, add fried potatoes and saute.
Add soy sauce, salt, sugar, crushed red peppers and mix well.
Remove from stove, add lemon juice and serve hot.
This dish can be eaten with rice or even separately.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.