First, shred the potatoes so that they are not too thin, and shred the onions and bell peppers. I added a little bit of green and red bell peppers so that the color is not bland. You can add carrots instead If you don't have this or that, you can skip it.

Rinse the shredded potatoes a couple of times in cold water to remove starch, soak them in water for about 5 minutes and drain them until the last quarter. Drain potatoes with a sieve. If you miss the process of rinsing the potato salad because it's annoying, when you stir-fry it later, press it on the pan, burn it, and drain the water out as much as possible. If you have a vegetable dehydrator, it's good to drain it and use it.

Grease a heated pan with plenty of oil, stir-fry sliced onions first, and then stir-fry potatoes and the rest of the vegetables evenly. The reason why I put onions first is that the potatoes are harder, so I think I should put them in first, but I need to stir-fry onions first and then add the wet potatoes so that they don't splash oil and stir-fry smoothly.

When the potatoes are cooked to a certain extent, sprinkle curry powder 2 on a sieve without any lumps, and if the curry powder is lumpy, the shape is not good when stir-frying and it is easy to clump, so use a sieve to put the powder down.

When curry powder is evenly soaked in the potato salad, taste it and add salt and pepper to the rest of the seasoning. Finally, stir-fry 0.5 sesame seeds.Curry powder alone won't be fully seasoned.If you like something with a strong curry scent, you can add more curry powder in the process. Or you can season it with grilled salt in the last process. And if you grind pepper lightly, the flavor gets deeper and tastes much better.