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:

1. Clean the chinese potato / koorka and wash it well and then chop into small pieces.
2. 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.
3. When it boils well, reduce the flame to medium and cook till the koorka are soft and done.
4. 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.
5. Add this ground coconut mixture to the cooked koorka and mix well.
6. 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
7. Heat 1 1/2 tbsp coconut oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and mix.
8. Pour this tempering to the curry and lightly mix. Serve with rice....