Tuesday, 6 December 2011

KOOK / CHINESE POTATO SAGLE

This is a GSB recipe. Very simple coconut based curry. Now the Chinese potato/ Kook season has started. I use big size for Upkari and small ones for masala curries, because removing its skin is a messy job and it takes long time to remove the skin of small ones. So I pressure cook the whole kook with skin for 10 minutes, once cooled it is easy to remove the skin.

CHINESE POTATO / KOOK SAGLE






WHAT YOU NEED :


Kook or Chinese potato  (whole)small size - 1 1/2 cup

Coconut - 1/2, grated

Red chillies - 6-7, 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


KOOKA SAGLE




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

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