Koorka Achar | Chinese Potato Pickle
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Servings 4
Ingredients
- 250 g Koorka(Chinese Potato)
- 1/4 Cup Green Chilli pieces
- 1 tsp Ginger pieces
- Curry leaves Few
- 1/2 tsp Turmeric Powder
- 3 tsp Red Chilli Powder
- 1/2 tsp Fenugreek Powder Uluva
- 1/2 tsp Asafoetida powder Kayam
- Salt As reqd
- Gingelly Oil As reqd
- 1/4 cup Vinegar (which is used for cooking) Opional
Instructions
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Peel, wash and cut koorka into small pieces and soak it in normal water for about 15 minutes.
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Cook these koorka pieces for about 10 minutes in medium flame and then dry off water completely.
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Heat oil in a cheenachatti/frying pan, add the Koorka pieces into the hot oil and fry them well.
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When colour of the Koorkka pieces turns into golden brown, put off the stove and take the pieces out from the oil. Keep aside.
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Heat some oil again and then add the green chilli pieces, ginger pieces and add curry leaves. Stir well.
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When colour of the ingredients turn into golden/brown, add turmeric powder, red chilli powder, fenugreek powder and required quantity of salt. Then add the fried Koorkka pieces kept separately and stir it further. After about 5 minutes, add Asafoetida powder.
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Finally, add required quantity of vinegar and stir it further and put off the stove. Koorka (Chinese Potato) Achar is ready.
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The pickle can be served with rice or porotta.
Notes
You can visit this link Koorka Fry. You can also visit this link Village Style Beef Curry.
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