Recipe for Vegetable Potato Chops

Instructions

1. Peel and Wash the potatoes thoroughly. Cut them into 6- 8 pieces each, place them in to a cooker, Add 2 cups water and 1 tspn salt into the cooker, Mix it well with the potatoes and close the cooker with its lidAllow the potatoes to cook until two whistles are released and turn off the flame Wait until all the heat has been released from the cooker and only then open the cookerNote: The Traditional method of Boiling Potatoes for Potato Chops is by cutting the Potatoes into 2 halves and boiling them in a vessel. Then straining the Potatoes, waiting for it to cool a bit and then peeling the Potatoes and then mashing them either with a fork, a masher or with your fingers. Since I feel that this method is more time consuming, I use the cooker methodCheck if the potatoes have turned soft. If they are still hard, give it another whistle on low flameIf they have turned soft, strain the Potatoes but DO NOT discard the water. Note: Keep a strainer over a vessel and strain the Potatoes. Let the water get collected in the vessel. We can use some of this water while cooking the stuffing.               Transfer the potatoes into a vessel and You have to mash the potatoes when hot. For mashing, take a potato masher or a fork and mash the potatoes well. Ensure there are no lumps. If you have a Meat Mincer Machine, you can mash the potatoes n that as well. Whenever I'm making a bigger batch, I mash the Potatoes in my Meat MincerOnce mashed, keep aside 

2. Heat Oil in a vessel. Add the Onions, Tomatoes and Green Chillies and saute until the Onions turn translucent Then add Ginger Garlic paste and saute Once the Tomatoes turn mushy, add the Cabbage, Peas, Carrots, French Beans, All the Dry Spice powders, ketchup, vinegar, salt, stock cube and¼ Cup of the Potato stock and give it a mixCover the Vessel and allow all this to cook on low-medium heat for about 15 minutes Take off the Lid and taste. The bitter taste from the spices should be gone. If the veggies are cooked, keep the lid off, turn the heat to high, add the chopped coriander and allow this to boil on high heat until all the moisture evaporates. Check for Vinegar, Salt and Ketchup and adjust as per your preferenceNote: If the veggies are still hard, put the lid back on and let it further cook Once all the moisture has evaporated turn off the heat. Keep the stuffing aside to completely come down tom room temperature.Important note: For Potato Chops, always ensure the stuffing is either cold from the refrigerator(it's easier to work with cold stuffing. you can make it a day in advance and refrigerate) or completely cooled down to room temperature. It's best not to use stuffing when hot as it tends to soften the potatoes and it gets messy to handle