Hellooo, how are you? It’s been more than a month since we chatted, right?
Well, I’m back in Bahrain after a long break. Had a wonderful time back home, except for an awful experience at the airport on my return. How-much-ever, I want to whine about it to you, I’ve promised myself I wont do any whining in public. Since most of my dining is public, I think it’s better to keep the whining private ;)
So, tell me, what news at your end? Everything all right?
On my end everything is still in “slow motion phase”, I’m yet to get back to my routine in full swing. Ok, that reminds me something I wanted to ask you… Are you a “routine” person? I mean whether you find comfort in having a routine or you hate the fact that you have to follow a routine? Why I’m asking is because something weird happened. After two weeks of being in India, I was feeling restless and I figured it was because I was missing my routine life! This is something I’ve noticed lately, whenever we travel somewhere, after the initial “oh la la” phase of excitement, I start thinking about Bahrain. Is it a sign of me becoming matured (growing old is another way of saying it)? So, tell me do you also feel like that? do you miss your routine?
Anyways, we will get to our recipe. Looks like it’s koorka season now and it’s one of my fav veggies. I always associate koorka with a meaty flavour, I’m not sure why though! I love everything about it, except the cleaning part! Well, if you’ve somebody to get it cleaned, then the rest is easy.
Coming to think of it, I’ve had koorka like this only. I mean I’ve never tasted any other koorka dish. I think this is the most common koorka recipe.
So, here you go…
Cook the cleaned koorka with salt and turmeric powder. Make sure you dont over cook it. There should be a small bite to it. Drain the excess water…
Crush together whole small onion, garlic and dry red chilli in mortar and pestle…
Heat oil in a pan and crackle the mustard seeds. Add crushed masala and curry leaves. Cook it till the small onion turns golden brown…
Add masala powders and fry for 2-3 mins. Add 2 tbsp hot water. Mix well…
Add cooked koorka and coconut bites. Mix well. Cook it on low flame for 10-15 mins…
- Koorka (chinese potato) – 400 – 450 gms (measured before cleaning)
- Whole small onion / shallots – 12-15
- Garlic cloves – 4-6 (I used big ones)
- Whole dry red chilli – 2-3
- Turmeric powder – ½ tsp
- Chilli powder – ¼ tsp
- Meat masala / garam masala – ½ – 1 tsp
- Coconut bites (thengakothu) – ⅓ cup
- Hot water – 1-2 tbsp
- Mustard seeds – ¼ tsp
- Coconut oil
- Salt
- Curry leaves
- Wash and clean koorka. Cook the cleaned koorka with salt and turmeric powder. Make sure you dont over cook it. There should be a small bite to it.
- Crush together whole small onion, garlic and dry red chilli in mortar and pestle (if you dont own one, run it in a mixie for a few seconds, just crush it dont make it into a paste).
- Heat oil in a pan and crackle the mustard seeds. Add crushed masala and curry leaves. Cook it till the small onion turns golden brown. Add masala powders and fry for 2-3 mins. Add 2 tbsp hot water. Mix well. Add cooked koorka and coconut bites. Mix well. Cook it on low flame for 10-15 mins (refer notes)
I like koorka to be crispy, so I roast them for a long time.