Chinese Potato Spicy & Tasty Curry / Kooka Vagu

This vegetable is very much loved ❤️ Used in Vagu, Ghashi, Upkari or Sagle & Saung..
💁Chinese Potato / Kooka / Sambrani kannada is a root vegetable available widely in winter. Konkani Delicacy which goes well with Rice & Dalithoy .Kook is seasonal and usually available Dec to Feb.. in a year.

💁👇Ingredients

1/2 kg kooka /chinese potato peeled and cut into small cubes
4tbso oil
1/2 tbsp Mustard seeds
4 medium sized chopped
onions
2-3 small finely chopped tomatoes
Salt to taste
A few chopped coriander leaves

💁For the masala

8-10 byadgi & guntur red chillies
1 tbsp coriander seeds
Marble size Tamarind
1/4 cup fresh grated coconut 🥥

💁👇Method

The process of deskinning this Chinese Potato is bit difficult job. Traditional way is to put it in a 💁gunny bag and Rub it to remove parts of skin. Then remaining skin can be removed using hands 🖐️ or by rubbing to the same gunny bag. The hand becomes black and rough in ur 🤌 fingers after this work.Kook / chinese potato cubes peeled & cleaned

💁You can also use the peeler used for peeling chines potato skin.

In a pressure cooker adding enough water & Kook For 2-3 whistles keep aside.

In a pan dry roast coriander seeds and chillies grind into fine paste adding grated coconut & Tamarind and enough water grind to a fine smooth paste and keep aside.

In a pan heat oil and mustard seeds now fry chopped onions till light brown . Add chopped tomatoes and fry till it becomes mushy . Put the ground masala and fry for 5-10 minutes Add cooked kooka/ chinese potato cubes
salt and remaining cooked water
and Add handfull ✊ of chopped coriander leaves cook it for 5-10 minutes and serve hot with Rice and Dal or Roti, Dosa..