Koorka/ Chinese Potato stir fry/ mezhukkupuratti

A kerala speciality.

Koorka/ Chinese Potato: 300 gms/ 2 cups

Salt; as needed

Turmeric Powder: 1/2 tsp

Mustard: 1/2 tsp

Pearl Onions: 10

Garlic; 5 minced

Dry Red chilly: 4 minced

Coconut Oil: 2 tbsp

Curry Leaves; 3 sprigs

 Wash the Koorka properly. drain.

Scrape the skin and again immersein water. Wash again and again till you get clean Koorka.

Cut in  Chunks.

Mix it with one cup water, required salt and turmeric powder and pressure cook for two whistles.

Release the pressure by pulling the weight up (yes I do that so that the Koorka doesnt mash up inside)

drain excess water and keep it ready.

In a Wok, heat coconut oil and splutter mustard.

Throw in the onion, garlic and let it saute for a few seconds and then add the curryleaves and dried red chilly.

Add the Koorka to it and Mix everything and let all the flavours merge.

Take off fire and the most important thing is to have it hot from the stove to the plate.

Pumpkin Thoran/ Mathanga Tholi Thoran

This is one of my favourite.... yes, ABSOLUTE favourite thoran. So next time, when u make Pulpkin curry/ Mathanga Erisserry, do not discard the peel. Slice it thin and add onion, coconut to it and there you get the best thoran in the world.

Pumpkin peel/  Mathanga Tholi: 2 cups sliced thin

This is the peel. Slice this thin.

Onion: 1 diced

Coconut grated: 1 cup

Turmeric powder; 1/2 tsp

Salt: as needed

Coconut Oil: 1 tbsp

Mustard; 1/2 tsp

Curry Leaves: 3 sprigs

Dried red chilly: 2

Heat oil in a kadai, splutter mustard, curry leaves and dried red chilly. 

Mix in the sliced peels, onion diced, coconut, turmeric and salt.

Stir till everything is properly mixed

Add 1/4 cup water and let it cook on low flame.

Let it cook and all the water evaporate.

Serve warm with rice.