Ingredients:
|
Quantity |
Measure |
Ingredients |
Description |
|
200 |
Grammes |
Goa Sausages |
Fry - remove outer skin and make pieces |
|
200 |
Grammes |
Potatoes |
cubed |
|
2 |
Teaspoon |
Chilly Powder, Red |
Paste |
|
1 |
Teaspoon |
Turmeric Powder |
paste |
|
1 |
Teaspoon |
Garam-Masala |
Paste |
|
1 |
Ball |
Tamarind |
Paste |
|
2 |
Medium |
Onions |
Minced |
|
1 |
Tablespoon |
Cooking Oil |
For Frying |
|
6 |
Flakes/Seeds/Cloves |
Garlic |
Minced |
|
1 |
Salt-Spoon |
Salt |
For taste |
|
1 |
Teaspoon |
Vinegar |
For taste |
|
3 |
Nos |
Chillies, Green |
Minced |
|
1 |
Inch |
Ginger |
Minced |
|
3 |
Nos |
Tomatoes |
cubed |
Method:
Make the curry paste with the curry powders, and tamarind pulp.
Mince the Masalas, for frying. Slice the onions and tomatoes and keep separately.
Put cooking oil in a dekshi and heat it, then fry, sliced onions, and when brown, fry the other minced masala. When it has changed colour, put the cut tomatoes in the dekshi and fry, and then add the curry paste, and some water, and boil the potatoes pared and cut in cubes.
When the potatoes are almost cooked, add the Goa sausages, cut into small bits, and fry. Add a little hot water if needed. Finally, add salt and vinegar, if the taste demands it.
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