For the Lent season - Indo-Chinese Potato Stir fry (no deep fry)

A tasty dish for the lent, or fasting season. No deep fry potato with bell

peppers prepared in mixed sauces and seasoned with dried herbs.

Ingredients 4 large sized potatoes Capcicum - green, red and orange coloured - 1 each 2 large onions - straight cut 4 tbsp oil 2 tsp chopped garlic 1/2 tsp chopped ginger 1 tsp chopped green chillies 1/2 cup thinly sliced spring onions 1 tsp tomato ketchup 2 tbsp soy sauce 1/2 tsp chilli sauce 1/2 tsp garam masala salt and pepper to taste Dried herbs to garnish

Method

1. Cook the potatoes in a vesselful of water till they are about 80% cooked.
2. Cut the cooked potatoes into fingers like french fries.
3. In a kadai, take the cooking oil, add the garlic, ginger, onion, green chillies and spring onion whites and stir-fry for a few minutes.
4. Add the potato fingers, capcicums, and the garam masala.  Saute lightly till the raw smell of the masala goes.
5. Add in tomato ketchup, soya sauce, chilli sauce, salt, and cook for  2 -3 minutes
6. Add black pepper to taste.

Serve hot garnished with dried herbs.