Shallots / small red onions 4, chopped finely
Kashmiri chillies 2 tsp, chopped
Curry leaves 2 sprigsClean and peel the skin off the koorka, then slice them into small pieces. Next, season and pressure cook them for about two whistles. Meanwhile, heat up some oil (preferably coconut) in a kadhai. Then add in the red chillies and curry leaves and onion, stirring until onions are lightly browned. Then add the koorka, cover, stirring occasionally, for about five to10 minutes, until koorka are golden-hued.
1 cup diced potato, parboiled
Amchur 1 tsp
Chaat masala 2 tsps
Dhania powder 2 tsps
Kashmiri chillies 2, finely chopped
Salt, to tasteSaute the chillies in hot oil, in a saucepan, then add in the kanda, the potato, and the remaining spices, cooking for about ten minutes, and stirring ever so often. When potatoes turn a little crisp and golden, take off the pan and serve.
3. Kochu JholThis recipe is kochu (or arbi) cooked in a light gravy, the Bengali way.Arbi 3, sliced into discs, skinned and parboiled
Panch phoron masala 1 tsp
Ginger - garlic paste 2 tsps
Turmeric powder 1 tsp
Cumin powder- 1 tsp
Red chili flakes 2 tsps
Green chilies – 1
Mustard oil, to cook
Salt, to tasteMake a dry rub of salt and chilli flakes and turmeric, and massage into the arbi. Then upend them into a saucepan of hot mustard oil, frying for about five minutes. Remove and keep aside. In the same pan, heat the oil, and add the remaining ingredients. Add a little more oil if required, and then add the pre-fried arbi. Add 1 cup of water, simmering for about 10 minutes, until it is cooked. Serve with rice.Now that we have spun around India with our tuber recipes, let me tell you my favourite way to eat tubers. The simplest thing would be to toss them into the oven to roast with a few herbs and spices, and while that is an excellent way to understand the textures and tastes of each tuber, my favourite recipe involves making a large, creamy bowl of mash — I pop them into a pressure cooker until they have softened, blend them in a food processor with a little butter (or mash them), and stir a little fried garlic and onion through them. Superb!
About the Author:Meher Mirza is an independent writer and editor, with a focus on food and travel. Formerly with BBC Good Food India, she loves anime, animals and artsy things but also comics, technology and death metal.Disclaimer:The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.