Monday, 7 December 2015

Kooka Masalo-Chinese Potato/Koorka Dry Subzi

 "Kooka" is a Konkani name for Chinese potato.Other synonyms are Koorka in Malayalam and Sopur Kooka in Kerala Konkani.This vegetable resembles taro root and the cooking process is also similar.The peeling of this vegetable involves  labourious task if peeled directly(usually they are wrapped in jute gunny bags and beaten on ground which enables the peeling process simplified)and even dirties the fingers though the effort is worth it.If boiled and peeled then the job is pretty easy and taste varies in both cases the tastier being the former one.It also has a delicate flavour and are grown in the west coastal states of India.It has a high nutritional value and carb content.
   This is a dry version of this vegetable originally made using potatoes and the recipe belongs to my mother Ms.Anitha Bhat where a masala is prepared whereas my paternal grandmother used sambhar powder and tamarind pulp and a dash of besan/chickpea flour and the dish is quick and equally tasty.

Please look for the picture as to how this vegetable looks like after the recipe instructions below.
Kook/Chinese potato                       40 nos
Onion (M)                                             2nos
Oil                                                            1tbsp
Salt                                                          to taste
For masala:
Fresh/dry coconut(grated)          2tbsp
Byadagi chillies                                4-5
Coriander seeds                                1/4tsp
Tamarind                                            size of a chickpea(kabul chana)
Water                                                    to prepare paste

  • Rinse the chinese potato/Kook nicely in several changes of water so as to get rid of all sand and mud particles.
  • Pressure cook adding required water(say,1.5cups)for a whistle then lowering the flame and cook further for 10 minutes.
  • Soak the tamarind with little warm water and extract pulp
  • Meanwhile roast coconut on a low flame to golden but not over roasting  along with red chillies,add dhania seeds and switch off the flame.
  • Chop the onions to fine pieces.
  • Take the roasted ingredients in a blending jar and grind it dry then add the tamarind pulp and required amount of water to form a smooth paste.
  • Check to make sure the kook/chinese potatoes are cooked(similar to arbi/potato),then peel all the skin and chop to bite size pieces and sprinkle some salt over it.
  • Heat a pan and add oil and roast onions to light golden.
  • Add the prepared paste and saute for 2-3 minutes.
  • Add the chopped kook and combine with a slotted spoon till masala gets incorporated well
  • Add little water and salt if required.
  • Cover and cook on a low flame for 7-8 minutes.
A view of Kooka/Chinese potato-

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