Winter competition


SAEM AdjapsandaliAuthor: Tamar Chaduneli, Georgia


  • 600 grams of potatoes,
  • 800 grams of aborigine
  • 4 large juicy tomatoes,
  • 3 large white onions,
  • 2 hot green peppers,
  • 30 grams fresh green coriander,
  • 30 grams of fresh parsley,
  • half tsp of black ground pepper,
  • salt and 7 tsp of oil.


Chop the onions. Add 7 tsp of oil to a pan. Add the onions and fry on a high temperature for 2 minutes, stirring frequently. Slice aborigine and add to the pan of onions. Stir and fry on a medium to high temperature for 5-6 minutes, stirring frequently. Peel and chop a potatoes and tomatoes and add to the pan. If your tomatoes are not juicy, add up to 100 ml of water. Stir and cover on a low to medium temperature until the potatoes are coked. Slice hot green peppers and finely chop the parsley and coriander. Add to the pan. Stir. Leave it to cook on a low temperature for 2-3 minutes and then remove from the heat.

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