Koorka thenga aracha
curry/sopur kuka ghassi
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| SOPUR KUKA GHASSI |
Cuisine: Gsb
Serves-2
Ingredients
Chinese potato/koorka -1/2 cup
Salt to taste
Water needed for making gravy
For grinding
Coconut scrapings -1/2 cup
Dry red chilly-2
Turmeric powder/haldi/manjal-1/2 tsp
Water -1/4- 1/2 cup
For seasoning/tadka/phann
Oil/thel/aenna-2 tsp
Mustard seeds/sarson/kaduku-1 tsp
Fenugreek seeds/methi /uluva-1/4 tsp
Method:
1. Wash peel and chop chinese potato length wise and pressure cook
them and keep aside.
2. Make a smooth paste of ingredients given under grinding by
adding water. Keep it aside.
3. Now heat a kadai/heavy bottomed pan or vessel ,once it’s hot
add in the mustard seeds. Allow them to pop up.
4. Once it pop up add in the fenugreek seeds. Saute for a second
or two. Simmer the flame.
5. Add in the cooked pieces and the ground coconut paste. Mix them
up quite well.
6. Pour in the water according to the need for your gravy. Add in
salt.mix well again.
7. Bring it to a boil. Do a taste test. Our dish is ready to
serve. Enjoy it with steamed rice.
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| CHINESE POTATO CURRY SERVED WITH RICE,CABBAGE STIR FRY AND DATES LEMON PICKLE |
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