Ingredients
2 tbsp vegetable oil
4-5 tbsp Goan sausage meat (heaped)
2 medium onions sliced
1 medium tomato, finely chopped
2 medium potato, cubed
1-2 tbsp tomato ketchup
½ to 1 cup water (optional for extra gravy)
Cooking Steps
Step 1
Heat 2 tbsp of oil in a pan over a medium flame. Add 4-5 heaped tbsp of the Goan sausage meat. Cover and cook for about 10 minutes, allowing the sausage meat to render its fragrant, spiced oil and juices.
Step 2
Add the sliced onions, chopped tomato, and cubed potatoes to the pan,stirring well to coat them in the rich sausage fat. For a gravy version: Stir in ½ to 1 cup of water at this stage.
Cover the pan, turn the heat down to medium-low and let it simmer for 30 minutes until the potatoes beging to soften.
Step 3
Stir in 1 to 2 tbsp of tomato ketchup. Reduce the heat to low, cover and cook for a final 10 minutes or until the potatoes are tender and the sauce has thickened.
Serve piping hot with soft white rolls (pao) and a crispy fried eggs on the side to soakup thespiced gravy.