The potatoes: Peel, wash, cut into match-sticks and immerse in water. Drain.
Heat ghee in a kadhai and deep fry over medium heat until golden brown. Remove.
The Remaining vegetables: Peel, wash and slice onions. Peel garlic.
Scrape, wash and roughly cut ginger. Wash and chop tomatoes.
The paste: Put garlic, ginger, whole red chilies and cumin in a blender, add water (approx 20m./4 tsp) and make a fine paste.
Heat ghee in a handi, add onions and sauté over medium heat until brown.
Add the paste, red chili pd and turmeric, stir for a minute, add tomatoes and bhuno until the masala becomes smooth.
Then add the mince, bhuno until the liquid has evaporated, add water (approx 200ml/ 3/4 cup) cover and simmer until cooked and the liquid has vaporated.
Adjust the seasoning. Now add Worcester sauce, vinegar and sugar, stir for 2 minutes.
To serve: Transfer to a dish, sprinkle the straw potatoes and serve with a bread of your choice.
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