Kooka Ani Kajjubi Ghalnu Songa / Spicy Curry With Chinese Potato And Cashews ......
Songa is a spicy thick gravy preparation that is very common in GSB / Konkani Saraswat houses. This spicy semi thick gravy dish goes very well with almost any other dish as its accompaniment. You can serve this with Dal-Chawal, Roti, Parotta, Pulav, Khichidi etc. Potato and Onion Song is the most common and ancient traditional one. Now-a-days with varying tastes many a combinations are prepared in similar lines. I have already posted potato version. Here I have prepared the same recipe with different combination. I have used kooka / chinese potato and some cashews. The combination has become a hit with all my friends, so please do try this variation and enjoy with your family. This is a spicy dish, so I have added a bit of more red chillies, however if there are younger kids at home you can reduce the amount of chillies to make less spicier so that they too can enjoy the same.
Peel off the outer skin of kooka and wash in plenty of water. Cut it into cube size if large or can keep it whole if small. Pressure cook with little water to one whistle. Keep this ready aside.
Peel and chop to cube shapes 3-4 large sized onions keep this ready. Also chop to cube shape one large tomato and keep it ready.
For masala : Grind to a fine paste ¼ cup of freshly grated coconut with 10-12 red kashmiri chillies, small marble sized tamarind, 1 tsp of coriander seeds to a fine paste.
Heat 3 tblsp of oil in thick bottomed kadai, when hot add ½ cup of split cashews and fry till brown in colour. Add 8-10 fresh curry leaves and the chopped onions and fry till translucent. Now add in the tomatoes, cooked kooka (Chinese potato), salt to taste, the ground masala paste and mix well.
Cover with a tight lid and cook on slow heat till well mixed and cooked. You can add some water if necessary. However this is a thick gravied curry, so do not add much of water. Once the curry starts simmering remove and serve with pulav, roti or dal chawal.