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.
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
FOR THE SEASONING:
Mustard seeds 3/4 tsp
Curry leaves 6-7
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...
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
 |
| 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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