Wednesday, August 8, 2012

Kooka Upkari ( Chinese Potato Stir Fry)


3 cups frozen kook (available at most Indian grocery)
1 tsp oil
2 red chillies, cut into 4 pieces
2-3 tbsp grated coconut
salt to taste

How it's made:

In a "kayli"or heavy bottom pan, heat oil. Add mustard. When it splutters (cover pan with lid to make clean up easier), add red chillies. Fry for about 30 seconds on medium high flame. Add kook & salt to taste. Cover, simmer and let it cook for 10 mins. Add in grated coconut. Serve hot.

Serves : 4

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