No, these are not sugary potatoes. Neither do they speak any particular language. This dish falls under the category of the whole new cuisine type that north India has managed to create - Indo-Chinese. My Chinese friends have gasped at the thought of Indian spices being used in a stir-fry, or a dish being called "Manchurian". But hey, if we can't be good neighbors - might as well steal their food and make it our own?
This is a great side dish with these noodles. And, I don't even need to use my hotplates for this one!
Hindi-Chini AlooServes 4
Note: You can use any firm vegetables that hold up well to roasting and baking. I only had potatoes, onions, mushrooms and peppers on hand but I imagine that firm Japanese eggplants, little cauliflower florets or string beans might be good as well. Baby corn would work particularly nicely. I would have also loved to sprinkle this dish with some vibrant scallions (green onions) and cilantro.
Ingredients
6-7 small potatoes
1 large red onion
1 large red pepper
10 button mushrooms
2-3 large garlic cloves
2 tbsp vegetable oil
1 tsp sugar
4 tbsp ketchup
2 tbsp low sodium soy sauce
1 tsp red chili flakes (more or less according to spice preference)
1 tsp chaat masala (or lemon juice)
salt and pepper to taste
Preparation
1 large red onion
1 large red pepper
10 button mushrooms
2-3 large garlic cloves
2 tbsp vegetable oil
1 tsp sugar
4 tbsp ketchup
2 tbsp low sodium soy sauce
1 tsp red chili flakes (more or less according to spice preference)
1 tsp chaat masala (or lemon juice)
salt and pepper to taste
Preparation
Wash all the vegetables and cut them in fairly large squares - about 2 or 3 inches wide. Mix them together in a large container with a lid. Crush the garlic with a press or your knife and put it in a small mixing bowl. Add the oil, sugar, ketchup, soy sauce, chili flakes and the chaat masala, one by one. Lick a little of the mixture to judge how spicy or sweet it is and add salt and pepper as desired. You can adjust any of the spices and sauces to your liking. Add two tablespoons of water to this so that it easily coats the vegetables. Now pour the sauce over the vegetables and close the lid of the container. Shake it around and have fun watching the sauce cover all the vegetables in its sweet and spicy goodness.
Slather some oil onto a baking sheet, parchment paper or a baking tray and lay out the vegetables in one layer. Bake for 25-30 minutes at 200C or until the potatoes are cooked and all the vegetables are crunchy and sizzling.
Feel free to add a little more chaat masala or lemon juice on top and sprinkle with finely cut scallions and cilantro.
Slather some oil onto a baking sheet, parchment paper or a baking tray and lay out the vegetables in one layer. Bake for 25-30 minutes at 200C or until the potatoes are cooked and all the vegetables are crunchy and sizzling.
Feel free to add a little more chaat masala or lemon juice on top and sprinkle with finely cut scallions and cilantro.
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