POTATO CHILI

Preparation Method :

• Peel and cut potatoes into 3 roundels lengthwise. Cut each roundel lengthwise into 4 pieces. Cut onion and capsicum into squares. Slit the red chillies.
• Add a little water to the corn flour and make a batter of medium consistency. Add a pinch of ajinomoto, salt and 1 teaspoon pepper. Dip the potato pieces into this paste.
• Preheat oil in a medium frying pan over high heat. Deep-fry the potatoes till they turn golden brown. Transfer to a plate. Drain away excess oil on an absorbent paper.
• Remove extra oil leaving only 2 tablespoon oil in the frying pan. Add garlic and ginger paste. After a minute add the vegetables. Sauté for 3 minutes.
• Add chili sauce, Soya sauce, vinegar, ajinomoto, salt and water.
• Bring to a boil. Add potato and the left over corn flour batter. When the gravy thickens remove from fire. Add more water if thinner gravy is desired.