Makes: 10 Pieces Time Required: 20 Minutes Ingredients 10 baby potatoes, about 4 cm in diameter For The Filling 6 teaspoon corn, boiled and crushed 2 teaspoon thick curd or cream 1 teaspoon coriander leaves, chopped 2 mint leaves, chopped salt and pepper to taste For The Red Sauce 1 tablespoon butter ½ cup tomato puree salt, pepper and sugar to taste 1 teaspoon cornflour 1 teaspoon red chili sauce 1 teaspoon tomato ketchup For The Topping 5 teaspoon grated cheese a few small mint leaves Method Thoroughly wash the baby potatoes and scoop out the centres with a knife, large enough to hold at least one teaspoon of the filling. Do not peel the potatoes. cover the potatoes and cook on microwave high for four minutes. stir them once in -between for even cooking. stand for 10 minutes. Mix all the ingredients for the filling and stuff the potatoes with it. arrange them on a greased baking dish. To prepare the Red Sauce Put all the ingredients in a small casserole and cook on microwave high for four minutes. stir in-between. put a little sauce on each of the baby potatoes. sprinkle cheese and arrange tiny mint leaves over them. microwave high for two minutes. serve hot.
