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Ingredients Koorka/Chinese Potatoes - 3 cups Turmeric powder - 1/4 tsp Small red onions – 1 cup Crushed red chili flakes – 2 tsp Curry leaves – 2 sprigs Salt as required Oil as required

Wash the koorka in plenty of water several times to remove mud from the skin. Use a scraper to remove the skin. Once you have removed the skin, wash it again and cut into small pieces. Add tumeric and salt and pressure cook with enough water. May be 2-3 whistle. Once the steam settles remove the excess water. You can also boil in a any covered vessel if you don’t want to pressure cook it. Ensure it’s not over cooked as it may get mashed.

In a pan heat some oil and add shallots, chili flakes, curry leaves and saute them until light brown. Add the boiled koorkka and stir fry till it turns slightly brown and crisp.

Serve hot with rice.

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