Tuesday, 6 December 2011

KOOK / CHINESE POTATO SAGLE



KOOKA SAGLE




WHAT YOU NEED :


Kook or Chinese potato  (whole)small size 1 cup
Coconut grated 3 Big handful
Red chillies  8, fried in little oil
Coriander seeds 3 tsp
Tamarind, a small gooseberry size
Salt to taste.


KOOK/CHINESE POTATOES, FOR THIS CURRY I USED SMALL ONES.




FOR THE SEASONING:


Mustard seeds 3/4 tsp
Curry leaves  6-7


DIPTI'S FAV




HOW TO MAKE :


Pressure cook chiense potatoes for 10 to 15 min. 
When it cools down, remove the skins of Kook. and keep aside.


In a small pan add a tsp of oil and heat. Add coriander seeds and saute till it becomes crisp or it changes the color.


Grind coconut gratings, tamarind, fried red chillies to a rough masala. Then add fried coriander seeds and again grind just a minute more.


In a vessel, add boiled Kooka, some water and salt. 
Keep on the fire. 
Add ground masala and cook on law heat till bubbles appear. Add required water...


A CLOSE VIEW...




SEASONING:


Heat a small pan, Put a tsp of oil.
Add mustard seeds, when it splutter add curry leaves. saute.


Pour this seasoning on the Kooka Sagle.


A side dish, tastes nice with hot steaming rice

No comments:

There was an error in this gadget