- Potatoes - 3 pieces
- Carrot - 1 piece
- Peas - 3-4 st. spoons
- Onion - 1-2 pieces
- Tomatoes - 2-3 pieces
- Garlic - 2-3 teeth
- Seasonings - - To taste (salt, pepper, chili, turmeric, curry)
- Butter - 1-2 Art. spoons
- Lemon - 0.5 pieces
- Cilantro and other greens - - To taste
- Vegetable oil - - To taste
Cook boiled potatoes and carrots together with peas. In a deep frying pan fry a piece of finely chopped onions (another part to put aside for decoration), add seasonings and chopped garlic. After the pleasant aroma goes, add fried tomatoes to the frying pan without peeling. When the contents of the frying pan slightly evaporate and thicken, add the puree from the vegetables. Fire at once to remove to a minimum and all well to mix, and then to cover. Put out a few minutes, then add butter and turn off the fire. Give a little stand. Vegetable mashed potatoes in a bowl, pour lemon juice, sprinkle with onions and fresh herbs. Serve hot with fresh rolls.
Servings: 1-2