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Writer's pictureNandini R Kini

Kooka Sagle






Ingredients

1 cup kooka/ Chinese potato peeled and boiled

Salt to taste


For the masala paste:

1/2cup grated coconut

little tamarind

2 tsp urad dal, 1/2 tsp coriander seeds and 3-4 red chillies roasted in 1/2 tsp oil

Grind the above ingredients into a semi coarse masala and keep aside


For the tempering:

3 tsp oil

1 tsp mustard

2 sprigs of curry leaves





Procedure

  • Cut the boiled kooka into medium-sized cubes and put in a vessel

  • Add salt to taste, ground masala paste,1/2 cup water and make it boil for 5-10 mins

  • Add the tempering and serve hot with rice and dal.

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