Chinese potato is called Kooka, Koorka, Sambrani gadde depending on the region from where it comes from. Two places in the South of India grow it in abundance. There is a slight difference in the flavour as well as the texture of the Chinese potato grown in these regions. The Konkani community prepares a variety of dishes from it. Posting a spicy and tangy upkari today. Thanks to my friend Vinanti Gauri who shared this recipe with me.
500 gms Chinese potato
1 heaped tbsp chilly powder
1 heaped tbsp Coriander powder
Juice of one lemon or 1 tsp of Amchur
1 heaped tbsp Jaggery syrup / powdered jaggery
For the seasoning:
2 tbsps oil
1 tsp Mustard
1 tsp Urad dal/ split black gram
2 sprigs curry leaves
1/4 tsp of powdered Hing/ asafoetida
Wash the Chinese potato well and pressure cook to three whistles. Allow to cool and peel. Heat oil in a pan. Add the mustard. After it crackles add the urad dal. After it turns golden, switch off the flame so that the spices that will be added into the seasoning do not burn. Drop in the curry leaves, asafoetida, chilly powder and coriander powder and toss. Immediately add the Chinese potato and salt. Give it a good stir, turn on the flame and heat the upkari, stirring gently all the while. Drop in the lemon juice and jaggery syrup or powder, cover and allow the flavours to infuse. All the while the flame must be extremely gentle so that the upkari does not stick to the bottom of the pan. Once it’s thoroughly heated switch off and serve hot with rice and dal.
This proprtion is for a family of four.
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