Lagan Sala Recipe
Ingredients
| Sweet potatoes | 115 Gram | |
| Potatoes | 115 Gram | |
| Elephant yam 115 gm. | ||
| Carrots | 115 Gram | |
| Green peas | 225 Gram, boiled | |
| Turmeric | 1/4 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Onions | 450 Gram, finley chopped | |
| Fat | 225 Gram | |
| Large tomato (finely chopped) 1 | ||
| Small tomatoes | To Taste | |
| Sugar | 1 1/2 Teaspoon | |
| Salt | To Taste | |
Directions
1. Cut sweet potatoes, potatoes, elephant yam and carrots into small cubes and fry separately.
2. Fry onions till light brown.
3. Add chopped tomato and cook for a few minutes.
4. Add turmeric and chilli powder and all the fried vegetables, green peas and whole tomatoes.
5. Mix well together. Cover and cook for another 2 to 3 mins.
6. Add sugar, salt and vinegar. Simmer for 5 minutes and serve hot.
7. Add 2 to 3 whole green chillies if desired.
2. Fry onions till light brown.
3. Add chopped tomato and cook for a few minutes.
4. Add turmeric and chilli powder and all the fried vegetables, green peas and whole tomatoes.
5. Mix well together. Cover and cook for another 2 to 3 mins.
6. Add sugar, salt and vinegar. Simmer for 5 minutes and serve hot.
7. Add 2 to 3 whole green chillies if desired.
Chef
