Ingredients (Serves 4 - 5):
Koorka / Chinese Potato -- 200gm
Shallots -- 2 - 3
Turmeric Powder -- ¼ tsp
Green Chillies -- 2
Mustard seeds -- 1 tsp
Curry Leaves -- 1 sprig
Oil -- 2 tbsp , I use coconut oil
Salt -- as required
Skin off, Clean and cut the koorka into small pieces. I used the peeled and frozen ones from the Indian store. Peeling the koorka is a tedious job.
If using fresh ones, cook them with required amount of water and a pinch of turmeric powder on a low flame until they are soft, not mushy. Keep aside. The frozen ones are cooked.
Heat oil in a pan. Add the mustard seeds and let it splutter. Add the curry leaves. Add the chopped shallots and slit green chillies and saute until the shallots are translucent. Add the turmeric powder and saute until combined. Now add the koorka and salt and mix well. Keep it on a low flame for few minutes, until any water oozed out get dried.
Serve with rice.