KOORKA ROAST

This vegetable is also called chinese potatoes. it is grown below the earth so you get it covered with thick layers of mud. Requires a lot of cleaning and patience, and has a muddy taste. This vegetable also i have had for the first time in my in laws place and love the muddy smell of the veggie

Ingredients :

Koorka – ½ kg

Salt to taste

chilli powder – 2 tsps

hing – 1 tsp

coconut oil – 1 tbsp

rice bran oil – 1 tbsp

mustard seeds – 1 tsp

haldi powder – 1 tsp

Method :

1)     Soak the muddy koorka in hot water for half hour

2)     Rub them nicely with the hand to remove the mud that is on the surface

3)     Take a knife and slowly scrap the remaining mud nicely, soak all the koorkas in hot water again to remove the mud stains completely

4)     Steam them either in a rice cooker or idli cooker till well cooked, cut them into small cubes

5)     In a pan take both the oils, splutter mustard seeds, haldi powder

6)     Add the cubed koorkas salt and sauté them in slow flame

7)     Add chilli powder, hing and keep sautéing in low flame till it becomes crisp