Kooka Sagle

Ingredients

1 cup kooka/ Chinese potato peeled and boiled

Salt to taste

For the masala paste:

1/2cup grated coconut

little tamarind

2 tsp urad dal, 1/2 tsp coriander seeds and 3-4 red chillies roasted in 1/2 tsp oil

Grind the above ingredients into a semi coarse masala and keep aside

For the tempering:

3 tsp oil

1 tsp mustard

2 sprigs of curry leaves

Procedure

• Cut the boiled kooka into medium-sized cubes and put in a vessel

• Add salt to taste, ground masala paste,1/2 cup water and make it boil for 5-10 mins

• Add the tempering and serve hot with rice and dal.