Thursday, July 7, 2011

Kooka Upkari

Mom made kooka upkari today. It's a simple stir fry - South Canara style,using a root vegetable that goes by a quaint name - kook. They are seasonal and are available at Mangalore stores in Mumbai. So when my mom spotted those beauties, she bought them as she knew that I hadn't had them in a long time.

These root vegetables are full of soil. So mom generally rubs them on a jute bag to get rid of the soil. She then peels them with vegetable peeler, cut them into small slices and immerse them in water. The recipe is similar to batatya talasani. Don't forget to make it in the coconut oil if you want that authentic Konkani flavor. Serve with plain rice, DaaLi tauy and nonche. I am home!

Kooka Upkari
Root Vegetables Stir Fry
1/4 kg kook - Mangalore root vegetables
salt to taste

1 tbsp coconut oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
2-3 byadgi chilies, halved
few curry leaves (optional)

1 tbsp fresh coconut

Suggested accompaniment
Plain Rice

1. Rub the veggies on a used jute bag to get rid of all the dirt.

2. Peel, cut into small, vertical slices. Keep them in water till ready to use.
3. Heat and iron kadhai or bogaLe (Konkani stir frying utensil). Add the ingredients for tempering.
4. As they sizzle, drain water completely from the potatoes by squeezing the slices - handful at a time.
5. Stir Fry till veggies are cooked.
6. Add salt to taste.
7. Garnish with coconut.

Note -
1. Any other oil of your choice can be used. But coconut oil definitely imparts the most authentic flavor.

We get kookas from
Mahima Mangalore Store,
45, Hill Rd, Bandra(W) Mumbai 400050
(Diagonally opposite Elco)

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