A kerala speciality.
Koorka/ Chinese Potato: 300 gms/ 2 cups
Salt; as needed
Turmeric Powder: 1/2 tsp
Mustard: 1/2 tsp
Pearl Onions: 10
Garlic; 5 minced
Dry Red chilly: 4 minced
Coconut Oil: 2 tbsp
Curry Leaves; 3 sprigs
Wash the Koorka properly. drain.
Scrape the skin and again immersein water. Wash again and again till you get clean Koorka.
Cut in Chunks.
Mix it with one cup water, required salt and turmeric powder and pressure cook for two whistles.
Release the pressure by pulling the weight up (yes I do that so that the Koorka doesnt mash up inside)
drain excess water and keep it ready.
In a Wok, heat coconut oil and splutter mustard.
Throw in the onion, garlic and let it saute for a few seconds and then add the curryleaves and dried red chilly.
Add the Koorka to it and Mix everything and let all the flavours merge.
Take off fire and the most important thing is to have it hot from the stove to the plate.