KAPI CHO POTATOES
|Potatoes||4 Large (peeled)|
|Garlic||1 Teaspoon, chopped|
|Ginger||1⁄2 Teaspoon, chopped|
|Green chilies||1 Teaspoon, chopped|
|Tomato ketchup||1 Teaspoon|
|Soya sauce||2 Tablespoon|
|Chilli sauce||1⁄2 Teaspoon|
|Cornflour||2 Teaspoon (mixed with ÃÂ½ cup water)|
|Green spring onion||1⁄2 Cup (8 tbs), chopped|
1.Cut the potatoes into fingers using a serrated knife (scallop cutter) to get the crinkled shape.
2.Parboil the potatoes in salted water till they are almost done.
3.Heat the oil in a wok or frying pan on a high flame. Add the potato fingers and cook on a high flame for a few minutes till the potatoes are cooked. Remove and keep aside.
4.In the same oil, add the garlic, ginger and green chillies and stir fry for a few seconds. Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
5.Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
6.Serve hot, garnished with the spring onion greens.