Author: 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.