Chinese potato/ kook/kurka is a tuber with a unique flavor. It is grown in Dakshin Kannada and Kerala where a variety of preparations are made from it. The kooka upkari which is a favourite amongst the Konkani community is a simple yet delicious stir fry which goes well with dal and rice.
- 1/2 kg Chinese potato
- 6 red chillies broken into bits
- Hing/asafoetida as required
- 1tsp mustard
- 3 tbsp Parachute coconut oil
Soak the Chinese potato in water and scrub it clean. Scrape the skin off with a knife dipping your hand in the water constantly to prevent darkening. Chop lengthwise .
Heat oil. Add a tsp of mustard. After it crackles add the broken chilly pieces, hing, toss and the chopped Chinese potato . Add salt and a glass of water and cook on a high flame till done.
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