Potato in Red Sauce

2 tbsp vegetable oil
1 medium onion, finely chopped
1 red pepper, sliced
1 clove garlic, crushed
4 small slices pickled beetroot, diced
2 tbsp tomato puree
4 medium par-boiled potatoes, diced
1 cup water or vegan stock
Salt and pepper to taste

1. Over medium heat saute the onion in the vegetable oil until golden. Add the pepper and garlic and cook for a further minute.
2. Add the beetroot and tomato puree, followed by the potatoes and water or stock. Bring to a simmer.
3. Gently cook for 20 minutes, adding any extra water necessary to prevent the mixture boiling dry. Season to taste and divide equally between the 4 dosas.