Ingredients:
2 1/2 – 3 cup chinese potato / koorka, chopped
1/2 tsp + 1/4 tsp turmeric powder
1/2 tsp kashmiri chilli powder
1 cup grated coconut
1/2 tsp cumin seeds
3/4 tsp pepper powder
2 big garlic cloves
2 green chillies
salt to taste
1/2 tsp + 1 1/2 tbsp coconut oil
1 tsp mustard seeds
4 dry red chillies
1 sprig curry leaves
Preparation:
- Clean the chinese potato / koorka and wash it well and then chop into small pieces.
- Boil 4 cups of water in a kalchatti / pan and then add chopped koorka, 1/2 tsp turmeric powder, kashmiri chilli powder, 1/2 tsp coconut oil and salt and mix well.
- When it boils well, reduce the flame to medium and cook till the koorka are soft and done.
- In the meantime , grind grated coconut, cumin seeds, pepper powder, garlic cloves, green chillies and 1/4 tsp turmeric powder together to a coarse mixture.
- Add this ground coconut mixture to the cooked koorka and mix well.
- Add 1/2 cup of water to the mixie jar and rinse and add this to the curry, mix and boil well till it thickens and then mash with a ladle. Switch off the flame
- Heat 1 1/2 tbsp coconut oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and mix.
- Pour this tempering to the curry and lightly mix. Serve with rice….
