Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.
Ingredients required –
- Grated coconut – 1/2
- Red chilly – 7-8
- Tamarind – lemon size
- Coriander seeds – 1tsp
- Oil – 2tsp
- Mustard seeds – 1tsp
- Curry leaves – 1strand
- Kooka/ Chinese potato – 500grms
- Salt to taste
Method of preparation –
- First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
- Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
- Take a pan and prepare tampering of oil, mustard and curry leaves.
- Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
- Now add the masala and little water from cleaning mixie and salt to taste.
- Mix, cover and cook till raw smell of masala goes.
Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle