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Kooka Nonche/ chinese potato pickle

Writer's picture: Nandini R KiniNandini R Kini

Ingredients


10 medium-size kooka / Chinese potato

Oil for deep frying

Salt to taste


For the masala paste:

5 byadgi chillies

1 tsp coriander seeds

5 methi seeds

1/2 tsp mustard

chana dal size hing

Chickpea size tamarind


For the tempering:

2 tsp mustard

1 sprig of curry leaves




Procedure

  • Peel the Chinese potatoes and cut into small cubes, wash and apply little salt and keep aside for 30 mins

  • After 30 mins, squeeze out the water from kooka,and deep fry it until it turns brown and becomes crisp

  • In 1 tsp oil roast red chillies, coriander seeds, mustard, methi and hing

  • Grind it with tamarind and salt into a fine paste

  • In a pan heat 2 tsp oil and add the masala, fry it for 5 mins, add 1/4 cup water and give one boil

  • turn off the flame and add fried kooka pieces, mix well

  • Add the tempering and serve with rice and dal.

  • This also tastes awesome with any dosa, idli or neer dosa

  • You can substitute kooka with sooran, bitter gourd or potato.

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