Wednesday, November 28, 2012

Kooka Masala/ GSB Konkani style chinese potato


Kooka( chinese potato) Masala





There is nothing like fresh fruit and vegetables at their seasonal best. There is something so good about eating food when its just been picked. It tastes better, it is better value and it is a better deal for the planet.Winter is the month you really enjoy so many vegetables specially root vegetables and these" Chinese potatoes" popularly known as kook in south canara and kooraka in kerala, harvested from spring through fall, and are an excellent storage vegetable to hold through winter. Here i have one typical konkani style dish featuring such potato which is enjoyed specially during the hindu month" karthik".It is aslo available in some parts of kerala. Few days back i got my stock from my mom from Mangalore and i prepared 2 types of dishes which is my all time favourite Kooka upkari and Kooka masala. Kooka masala is a spicy dish which i love to have it with plain rice and simple  dalithoy(GSB style dal)
Prep time: 60 mins
Cook time: 60 mins

Ingredients

  • 1/2 kg Chinese potato/kook
  • 1/2 Grated coconut
  • 1tbsp Coriander seeds
  • 1/2tsp Methi/ Fenugreek
  • 10-12 Whole dried red chillies
  • 1 Lemon sized ball of tamarind
  • 4 Onion ( chopped)
  • 2tbsp coconut oil
  • 1 spring Curry leaves
Cooking Directions
  1. Wash kook thoroughly in plenty of water and pressure cook for 20-25 mins or till 2 whistles.
  2. Peel off the skin and cut into 4 pieces each depending on the size of the potato and  keep aside.
For masala paste:
  1. Heat 2-3 tsp of coconut oil in a pan,add red chilles ,roast on low flame till it changes color to darkish red,drain out and keep aside.
  2. In the same oil add coriander seeds and roast till it changes to almost most darker in color,add in methi/fenugreek and fry again for a couple of seconds  or until it well roasted and changes to light brown color.
  3. Now add all the roasted ingredients to grated coconut ,along with tamarind and ground to paste.The masala should be little coarse.
  4. Once the masala is done,heat a big kadai,add in remaining oil and add chopped onion and few curry leaves ,fry till it changes to light brown color.
  5. Add in ground masala and stir for a second.
  6. Now add cooked and peeled Chinese potato/kook and salt to taste and mix it well.
  7. Add a glass of water and cover it with a lid and cook on low flame the dish is semi dry.
  8. serve hot with rice and Dal
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