250gramschinese potatoes(koorka) - about 1.25 cups boiled and chopped kurka
¼teaspoonturmeric powder for steaming or boiling(haldi)
¾cupsliced or chopped pearl onionsor sambar onions or shallots or ¾ cup chopped onions
2 to 3dry red chilies(sookhi lal mirch) - broken and deseeded
1sprig curry leafor 8 to 10 curry leaves (kadi patta)
2 to 3tablespoongrated coconut
2tablespooncoconut oil,preferably or use any other oil
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.
Once they become warm or cool down, peel and chop them. Keep aside.
making koorka fry recipe
In a pan, heat 2 tbsp coconut oil. Add 1 tsp mustard seeds and saute till they crackle.
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.
Stir very well.
Saute till the onions turn translucent.
Then add the steamed and peeled kurka or chinese potatoes.
Add salt. Stir and saute for 2 to 3 minutes on a low flame.
Lastly add fresh 2 to 3 tbsp grated coconut. mix and saute for a minute.
Serve koorka fry as a side dish with sambar-rice, dal-rice. You can also have with chapatis.