- Koorka/Chinese potato-1 lb
- Pearl onion-12-15, or onion-1-diced
- Chilly powder-1/2-1 tsp
- Coriander powder-1 tsp
- Meat/Chicken masala-1/2-1 tsp
- Turmeric powder-1/4 tsp
- Coconut slices(thengakkottu)-a handful
- Mustard seeds-1 tsp
- Curry leaves- 2 sprigs
- Dry red chilly-1-2
- Oil-1 tbsp
Clean chinese potato, wash with plenty of water and cut into slices.
Mix the ingredients 1-8 and cook covered in 1 cup of water until the chinese potatoes are tender. Open the lid and boil off any water. In another pan heat oil, splutter mustards, add dry red chillies, curry leaves followed by the cooked chinese potatoes and saute for 10 min.Serve with rice.
Note: If you use already cooked and frozen chinese potatoes, just add 1/4 cup of water along with the ingredients 1-8 and cook for 10 min, just to coat the masala powders on the chinese potato.
Special thanks to Renjith and Sunila for getting our favorite koorka.