Thie chinese potato, locally known as koorkka is the heart and soul of Kerala cooking. With its unique flavour, this tuber makes for a great side dish as stir fry.
½ kg koorkka
A pinch of turmeric powder
1 tsp crushed pepper
1 tsp red chilli crushed
¼ cup shallots, sliced
5-6 garlic pods, sliced
A sprig of curry leaves
Salt, as required
De-skin the koorkka and slice them up
In a pan, add the koorkka, salt and a pinch of turmeric
Add enough water and boil until soft and cooked. Drain and keep aside
Heat oil in a pan and add the shallots
Add the garlic pods, crushed pepper and crushed red chilli. Saute well
Add the curry leaves, and give a good stir
Toss in the cooked koorkka and saute until they brown a little
Take off the pan and plate it up
