
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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