Kooka Upkari / Chinese Potato Bhaji (Stir Fry) ... A favorite upkari / bhaji of Konkani Saraswats prepared almost in every home during season ... Tastes awesome with Dalitoy (Spiced Dal) and SheetHa (Rice) ... Yummy Yumz .....
Kooka as we call it in Konkani is Chinese Potato available in plenty during winter season. It is a tuber similar to potato but smaller in size and is available mostly in southern parts of India, though now it is freely available in Southern Stores or even in Malls all round India. A little bit tedious to skin as it is too muddy in nature and is quite messy. But tastes simply awesome. Simple upkari / bhaji prepared and served with dal-baath gives immense satisfaction of food. We Konkani Saraswats love this very much and prepare many delicacies using the same. I have posted many dishes in my blog and this as you read is actually re-edited version of the same.
As many of you are aware, being busy a few years back, I just blogged the recipes, without much giving thought to the description of the ingredient, I assumed people knew about it. Also lack of precious time made me just give out recipes. It is now when I get queries that I have understood the importance of writing about the main ingredient as many may not be aware of the same. Globalization has made us immigrates and sometimes we loose out on traditional dishes. I will be editing my old recipes as and when time permits adding in new pictures and information's. Due excuse for the previous lapse and read on about the delicious kooka preparations using search option for more recipes.
Coming to recipe as I mentioned cleaning the kooka / chinese potato is the biggest task. I have changed my method of cleaning it now, so i am re-editing the same. But your can prepare it anyway that is suitable to you. Having said this, cleaning also depends upon the quality of the kooka available to you. In Mumbai, sometimes we get really good ones, that peel off easily while sometimes we don't. So I will add in a few methods of peeling of the skin and you may follow as per the variety you get using trial and error method. You see, unless you try new methods you will never know it.
** One way of peeling the outer skin is, You can either just use the potato peeler and peel the kookas using it.
** The Traditional Method : The other traditional way is to put the amount of kooka needed for peeling of in a gunny bag (Ghoni) and tightly packing it and then banging it on to a stone firmly while rotating the bag all round as you go through the method. This loosen the skin and most of it comes off. Just scrub it with both hands retaining it within the gunny bag to loosen it more. This method is not used much now as it is difficult to access for gunny bag. Even rice have been started to come in plastic type bags. If you have one, you can sure try this out. My mother used to make it this way and during childhood we used to loved doing it for her. We really did enjoying banging around the gunny bag to loosen the outer skin of kooka.
As many of you are aware, being busy a few years back, I just blogged the recipes, without much giving thought to the description of the ingredient, I assumed people knew about it. Also lack of precious time made me just give out recipes. It is now when I get queries that I have understood the importance of writing about the main ingredient as many may not be aware of the same. Globalization has made us immigrates and sometimes we loose out on traditional dishes. I will be editing my old recipes as and when time permits adding in new pictures and information's. Due excuse for the previous lapse and read on about the delicious kooka preparations using search option for more recipes.
Coming to recipe as I mentioned cleaning the kooka / chinese potato is the biggest task. I have changed my method of cleaning it now, so i am re-editing the same. But your can prepare it anyway that is suitable to you. Having said this, cleaning also depends upon the quality of the kooka available to you. In Mumbai, sometimes we get really good ones, that peel off easily while sometimes we don't. So I will add in a few methods of peeling of the skin and you may follow as per the variety you get using trial and error method. You see, unless you try new methods you will never know it.
** One way of peeling the outer skin is, You can either just use the potato peeler and peel the kookas using it.** The Traditional Method : The other traditional way is to put the amount of kooka needed for peeling of in a gunny bag (Ghoni) and tightly packing it and then banging it on to a stone firmly while rotating the bag all round as you go through the method. This loosen the skin and most of it comes off. Just scrub it with both hands retaining it within the gunny bag to loosen it more. This method is not used much now as it is difficult to access for gunny bag. Even rice have been started to come in plastic type bags. If you have one, you can sure try this out. My mother used to make it this way and during childhood we used to loved doing it for her. We really did enjoying banging around the gunny bag to loosen the outer skin of kooka.
** My Method : I soak the required amount of kooka in plenty of water for about 5-10 mins. This loosens the dry mud that is sticking to the kooka. The I try loosening off the mud right there in the water by rubbing them between finger. Some kooka are well behaved and peel off easily, while some are stubborn and just don't listen making it difficult. So use the potato peeler and zap it comes out faster than when you run it on the drier one mentioned first.** Important step of soaking in water once its peeled. : It is very important to drop the skin peeled kooka / chinese potato into water to prevent it getting discolored. So keep a bowl with plenty of water ready and drop the peeled kookas into them. Once done, wash them in plenty of water, rinsing many times in fresh water.
** Cut the kooka / chinese potato into strips / lengthwise strips. Do not keep them thick. Add them into the bowl of water as you cut them. Wash well 2-3 times again with fresh water changing the water all time. This helps in removing the excess starch and the dirt to if stuck to it.
** To Prepare the Upkari / Bhaji : Heat 1 tblsp of oil in a thick bottomed kadai, add 1 tsp of mustard seed / rai / sasam. When it begins to splutters add in 2-3 red chillies cut to bits, ½ tsp hing powder and a few curry leaves.
** Now add in the cut kooka strips, salt to taste and mix well. Sprinkle some water, cover with a tight lid and cook till done. Check in between to see that the bhaji does not get burnt. If necessary sprinkle some more water for the bhaji to get cooked. But frankly there is no need if you cook on slow heat. Too much of water will make the upkari too soft and soggy. So do be careful.
** Lastly garnish the kooka upkari / Chinese potato bhaji with some freshly grated fresh coconut grating. Addition of coconut gratings is optional. Due to healthy lifestyle people have adopted to preparing the same leaving out coconut as they feel it build up cholesterol level in the body and is not good for health. But I do add in a tablespoon of the same as it imparts much more taste to the bhaji and I strongly feel anything in limits is ok. After all, my grand mother added it and lived for over eighty with good health. My mother too still adds them and she has good health at the age of 86, must say better than today's youngsters. Yes moderation is the key to it. But then, its entirely upto you.
** "Kooka Upkari / Chinese Potato Bhaji" is done are ready to be served. Serve this hot with dalitoy (Spiced tuvar dal) or tomato saar and rice (SheetHa) along with some other dishes. Tastes awesome. As for me and my family, we just enjoy with simple with Dalitoy-Sheetha and Pappad along with some home made pickle. Yummy wholesome lunch. Do try this out and enjoy with your family and friends if kooka / chinese potato is available in your vicinity.
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