Ingredients (Serves 4)
Chinese potato – 10 – 12
Turmeric powder – 1/2 tsp
Chilly powder – 1 – 1.5 tsp or as required
Shallots – 10 – 12 or onion – 1 small, thinly sliced
Salt – To taste
Coconut oil – 1 tbsp
1. Wash and scrape the skin of the chinese potatoes, wash in several rounds of water and slice lengthwise into 1.5’’ pieces. Cook them in enough water, salt, turmeric powder and chilly powder until they are fully cooked and soft.
2. Heat oil in a pan. Add in the sliced pearl onions and 1/4 – 1/2 tsp crushed dry red chillies (optional). Saute for a few seconds and stir in the cooked koorkka pieces and stir-fry for a few minutes. Taste-check for salt. Switch off and serve with rice. If you want them brown and crisp, add little more oil and stir-fry at medium heat for some more time. Serve hot with rice.