Search This Blog

Friday, 25 November 2016

Chinese potato /Kooka Sagle

INGREDIENTS:
1 cup kooka/ chinese potato peeled and boiled 
Salt to taste

FOR THE MASALA PASTE:
1/2cup grated coconut
little tamarind
2 tsp urad dal , 1/2 tsp coriander seeds and 3-4 red chillies roasted in 1/2 tsp oil 
Grind the above ingredients into a semi coarse masala and keep aside

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
2 sprigs of curry leaves

PROCEDURE:

  • Cut the boiled kooka into medium sized cubes and put in a vessel
  • Add salt to taste,ground masala paste ,1/2 cup water and make it boil for 5-10 mins
  • Add the tempering and serve hot with rice and dal !!!

No comments:

Post a Comment