Potatoes boiled then stir-fried with generous garlic, local chilli and spring onion in the simple Mizo style — the everyday vegetarian side dish of Mizoram.
Ingredients
4 medium potatoes — boiled, peeled and cut into 2 cm cubes
5 garlic cloves — thinly sliced
2 fresh green chillies — finely sliced
1 tsp ginger — grated
1 tbsp oil
1/4 tsp turmeric
1 tsp soy sauce
Salt to taste
3 spring onions — cut into 3 cm lengths
Fresh coriander to garnish
Method
Boil potatoes in salted water until completely tender.
Drain. Peel while warm. Cut into 2 cm cubes.
Heat 1 tbsp oil in a wide pan on medium-high.
Add thinly sliced garlic — fry stirring for 1 to 2 minutes until golden.
Add grated ginger and sliced green chillies. Stir 30 seconds.
Add boiled potato cubes. Add turmeric. Toss on high heat for 3 to 4 minutes until the potatoes have some golden edges.
Add soy sauce. Toss well — the soy sauce adds a savoury note and deepens the colour slightly.
Add spring onion pieces. Toss once more.
Season with salt. Garnish with fresh coriander. Serve with steamed rice.