Tuesday, 6 December 2011

KOOK/CHINESE POTATO PICKLE



CHINESE POTATO/KOOK PICKLE




WHAT YOU NEED:


Kook/Chinese potatoes, cut into cubes, 1/2 cup. (Wash  kooks and remove its skin)
Red chillies 8-9, fried in little oil
Asafoetida, size of a small pea
Turmeric, a pinch
Tamarind, a size of gooseberry
Salt to taste
Oil to fry


FRIED PIECES




FOR THE SEASONING:


Mustard seeds 1/2 tsp
Curry leaves 5-6


KOOK PICKLE,  CAN SEE SOME KOOKS NEARBY..




HOW TO MAKE:


Apply salt to the kook and keep aside for half an hour.


Heat kadahi with oil. When it is hot, take a handful of cook pieces and squeeze well to remove its salt water and put in hot oil. (put all the pieces in the hot oil removing its salt water).  Reduce the heat and fry till it becomes crisp.
Keep aside.


Grind fried red chillies, tamarind, turmeric, asafoetida  with little water to a fine paste.


Transfer this paste to a bowl. Add fried kook pieces and mix well. Check the salt, if it is less add little salt and mix. Here the kook pieces were already in the salt for half an hour.


Heat a small pan with 2 tsp oil, when it is hot add mustard seeds, then curry leaves.


Pour this seasoning on the Kooka Pickle.


A side dish, it enhances the taste of your meals.

2 comments:

pdkamath said...

Good preparation with some innovative ideas.

Jayashree Divakar said...

thank u

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