When i went to Lulu to buy my provisions, saw this Chinese potato for the first time... While i was wondering to how it will taste or how to cook, found another Indian lady (Malayali) picking up this veg. So asked on how to cook this. She told me this will taste similar to baby potato, but she told me to pressure cook it and make it like poriyal with coconut. After i pressure cooked it and removed the skin, tasted 1 small piece and it just very similar to potato but little different. So i decided to roast it than to make like poriyal. Trust me, it was absolutely yummy.... In case you happen to see this chinese potato(koorka) in shop, do try this out...
The only hassle with this is to remove the skin after pressure cooked. Since its so tiny, takes a longer time. But worth its pain...
Ingredients:
Chinese Potato - 250 gms
Onion (Finely chopped) - 2 nos. medium size
Curry Leaves - few]
Salt - 1/2 tsp
Sambhar Powder - 1 tsp
Turmeric - 1/4 tsp
Asafoedita - 1 pinch
Mustard - 1/2 tsp
Urad Dal - 1 tsp
Oil - 2 tbsp
How to make:
1. Pressure cook the potato and peel off the skin. Pork each potato with a fork or tooth pick in several places.
2. In a thick pan heat oil, add the mustard and urad dal. Once it crackles, add the curry leaves and asafoedita.
3. Add the onion and saute for 2-3 mins. Once the onion turns transparent, add the turmeric powder, salt and sambhar powder. Saute for another 3 mins.
4. Add the peeled Chinese potato and mix well so that the masala gets on the potato. Roast the potato's in sim flame for 10 mins....
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