Koorka Mezhukkupuratti (Chinese Potato Stir Fry)

Cleaning little tough, Cooking easy and Taste awesome.....

Ingredients

Koorka / Chinese Potato: 500gm
Garlic: 5
Shallots: 10
Crushed Red Chilly: 1 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coconut oil: 2 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 20 minutes
Method

Scrape the skin of the koorka and wash it well.  Cut it to small pieces

Add turmeric powder, salt and required water and cook it.  Do not over cook and make it mushy
Drain off the excess water

Crush shallots and garlic
To a pan pour coconut oil and  add curry leaves, crushed garlic and shallots and saute till it becomes light brown in color
Reduce the flame and add crushed red chilly and saute for a minute
To this add cooked koorka and mix well
Keep in low flame for 5 more minutes stirring occasionally
Serve hot with rice

Note:
Adjust the spice levels accordingly
It is better to soak the koorka in water for at least half an hour before cleaning so that you can easily scrap off the skin
You can also put the koorka in a jute sack and beat it several times on the floor so that the skin starts to  peel and then just scrape off the rest of the remaining skin using a knife
Always put the cleaned koorka in water and take it out of water just before cooking.  Else it will change color