Kooka Gojju / Chinese Potato Gojju

Chinese potato, Kooka (in konkani) is a seasonal vegetable. It tastes soo good and I especially love the earthy smell of it when cooked. 

Usually we make gojju out of potato. But this was the recipe I got from a facebook group. And I couldn't wait to try it. I just love chinese potatoes. We prepare stir fry and also add with pulses for gashis. This is something new. Please do try. 

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Kooka Gojju / Chinese Potato Gojju

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 15 MCook time: 5 MTotal time: 20 M

a thick dip made of boiled chinese potato/kooka and tempered using mustard seeds, curry leaves and a hint of asafoetida

Ingredients:

• Kooka / Chinese Potato - 1 bowl
• Tamarind - marble size
• Green Chilies (chopped) - 1
• Asafoetida - a pinch
• Salt to taste

For tempering :

• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - ½ tsp
• Asafoetida - a pinch
• Curry leaves - 1 sprig

Instructions:

1. Wash kooka properly. Cook in a pressure cooker for 3 whistles. Once done peel them.
2. In a blender, add boiled kooka, tamarind, salt and asafoetida. Add little water and blend to a smooth paste. (you can mash kooka separately and mix with tamarind pulp, salt and asafoetida)
3. Take it in a bowl. Mix chopped green chilies in it.
4. For seasoning, heat oil in a pan. Add mustard seeds and cumin seeds. Allow it to splatter. Now add curry leaves and asafoetida and fry.
5. Once done, add this seasoning to the kooka paste. Mix well and Serve.

Notes:

You can add cooked tomatoes to the gojju. Its optional. :) You can also mix green chilies while blending, instead of adding it chopped. Same recipe can be used to prepare potato gojju.

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