Koorka Roast

Koorka, also called Chinese potatoes grows below the soil so you get it covered with thick layers of mud. This requires a lot of cleaning and patience, and has a muddy taste. I ate this vegetable for the first time at my in-law’s house and loved the muddy smell.

Prep Time: 30 mins

Cook Time: 15 mins

Ingredients

• 1/2 kg Koorka

• Salt, to taste

• 1 and 1/2 tsp chilli powder

• 1 tsp Hing

• 3 tbsp Oil

• 1 tbsp Coconut oil

• 1 tsp Mustard seeds

• 1 tsp Turmeric powder

Instructions

1. Soak the muddy koorka in hot water for half an hour

2. Rub them well with your hand to remove the mud that is on the surface

3. Cook them in a pressure cooker for 2-3 whistles, the skin will peel out easily

4. Cube the cooked koorkas

5. In a pan take the oils and splutter mustard seeds and turmeric powder

6. Add the koorkas and salt and cook on a low flame till it becomes crispy

7. Add the chili powder, hing and cook for another 5-10 minutes till it becomes crisp

8. This goes well with sambhar rice or rasam rice