|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
450gms
|
11kg
|
|
Peas
|
220gms
|
5.6kg
|
|
Onions
|
50gms
|
1.35kg
|
|
Green chillies
|
5gms
|
115gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Fat
|
50gms
|
1.25kg
|
|
Lime juice
|
½ lime
|
6 limes
|
|
Curry:
|
|
|
|
Tomatoes
|
220gms
|
5.6kg
|
|
Onions
|
30gms
|
680gms
|
|
Turmeric
|
a pinch
|
10gms
|
|
Chilli powder
|
5gms
|
115gms
|
|
Stuffing:
|
|
|
|
Peas
|
220gms
|
5.6kg
|
|
Onions
|
50gms
|
1.35kg
|
|
Green chillies
|
5gms
|
115gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Fat
|
50gms
|
1.25kg
|
|
Lime juice
|
½ lime
|
6 limes
|
Boil potatoes in jackets. Peel.
Cut into half lengthwise. Scoop out centre, leaving 1.25 cm. (½ “) thick walls.
Stuff with prepared stuffing. Put the halves together and secure with
toothpick. Fry till light brown. Put into curry and cook for 15 to 30 minutes.
Serve hot, garnished with chopped coriander leaves.
Curry:
Heat a little fat. Add chopped
onions, chilli powder, turmeric and tomato puree.
Stuffing:
