17 December 2012,02:35 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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.


  • 4 large sized potatoes
  • 4 small onions
  • 2 capsicums
  • 8 red chilies
  • 10 Tablespoons corn flour
  • 1 liter water
  • 1 teaspoon ajinomoto
  • Salt to taste
  • 2 teaspoon white pepper
  • 200 ml peanut oil
  • 2 tablespoon garlic paste
  • 2 tablespoon grated ginger 
  • 2 teaspoon chili sauce
  • 1 teaspoon vinegar
  • 1 tablespoon Soya sauce

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