Koorka stir fry recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 chinese potatoes/kurka, about 1.25 cups boiled and chopped kurka
• ¼ tsp turmeric powder for steaming or boiling
• ¾ cup sliced or chopped pearl onions/sambar onions or shallots or ¾ cup chopped onions
• 1 tsp mustard seeds
• 2 to 3 dry red chilies, broken and deseeded
• 1 sprig curry leaf, 8 to 10 curry leaves/kadi patta
• a pinch of asafoetida/hing
• 2 to 3 tbsp grated coconut
• 2 tbsp coconut oil preferably or use any other oil

INSTRUCTIONS

1. steam or cook the chinese potatoes like the way you cook potatoes, in a pan or steamer till they are tender and cooked well. in a pan it takes about 10 to 12 minutes. in a pressure cooker, cook for about 2 whistles.
2. once they become warm or cool down, peel and chop them. keep aside.
3. in a pan, heat 2 tbsp coconut oil. add 1 tsp mustard seeds and saute till they crackle.
4. then add ¾ cup sliced pearl onions/shallots or ¾ cup chopped onions, 2 to 3 dry red chilies, 8 to 10 curry leaves and a pinch of asafoetida.
5. stir very well.
6. saute till the onions turn translucent.
7. then add the steamed and peeled kurka or chinese potatoes.
8. add salt. stir and saute for 2 to 3 minutes on a low flame.
9. lastly add fresh 2 to 3 tbsp grated coconut.
10. mix and saute for a minute.
11. serve kurka stir fry as a side dish with sambar-rice, dal-rice. you can also have with chapatis.