It’s a week since my previous post because of how hectic the last week has been. In addition to taking care of my kid, who has suddenly become really clinging, I’ve been writing this essay I promised my buddy, which meant that I didn’t have much time to do anything other than send an e-mail to her new best friend Siri and my answer towards the Open Doors 2 edition.
Last week, I was also surprised by a few guests. An unannounced visitor calls for an unanticipated menu of quick and easy dishes! Ooh! That’s how I roll, and I’ve done it before with friends and family who weren’t expecting it!
In other words, this is my own recipe, and any resemblance to another recipe is coincidental and unintentional. Sweet Heavens’ Potatoes is the name I give to this dish. With Mushroom and Dill Rice, which I’ll post a recipe for another day once I’ve taken pictures.
In order to participate in the Culinarty by Loren the Cake Recipe Culinarty Roundup, I am entering this recipe. Click the image above if you just want to give it a whirl!
Let’s move on to the sweet potatoes, or Sweet Heavens’ Potatoes, as I like to refer to them.
In a nutshell:
- A large potato and two tablespoons of oil
- When it comes to the gravy, here’s what I use:
- 1 medium onion
- Two medium-sized tomatoes
- (2) two huge pods of garlic, minced
- a little Coriander/Cilantro for garnishing – Capsicum pepper
- It’s Gingelly, not Gingelly (Sesame) Salt and pepper to taste are added to the oil, soy sauce, and sugar.
1. Slice the potatoes into quarters, then cut each quarter into thick slices. Drain the excess oil from the pan, and then arrange the vegetables in a serving dish.
2. Slice the onions, tomatoes, and garlic into small pieces. Capsicums should be sliced longitudinally, too.
3. When the gingelly oil is heated enough, add the garlic and onions and cook until golden brown in a large skillet over medium-high heat until the onions are translucent.
Add the tomato and continue to simmer until the oil dripping from the side of the pan is clear.
Toss in the peppers and cook them for a minute or two, leaving them crispy.
A minute of mixing is all it takes after that.
Toss in the soy sauce and taste to ensure that the seasonings are balanced.
Remove from the heat, add the potatoes, and then sprinkle with the coriander or cilantro, if desired.
Steamed rice is all that’s needed to accompany this sweet and savoury dish!