Koorkha Upperi: Chinese Potatoes

Our dinner in the Kaidiyon-waala plate!

The vehement term, given by one of our friend's to this very useful Corning sectional dinner plate. Kaidi, a hindi term for prisoner, apparently lends itself well to the plate and at time's its contents served by his better half!

It  evoked the  prison's where food was served in white enamelware plates: the images beamed by Bollywood, especially those iconic movies in the early 70s.

Long grained rice [ Sona Masoori], Vellarikka Moru Curry, Koorkha Upperi, Kondatta Mulagu-Fried Curd Chillies

This neatly divided compartments, shamelessly lend themselves to the vagaries of insipration and imagination, effort, shortage and makes less look more!!!

The earlier version of Koorkha Upperi posted here was made with a paste of shallots, garlic  and red chillies. This is the simpler version without  the garnish of grated/shredded coconut and  the tempering of mustard seeds.

Ingredients

Chinese Potatoes,  skin cleaned  and quartered- 2 Cups
Onion- 1/2, chopped fine [ optional ]

1/4 tsp turmeric powder

1/2 tsp red chilli powder

Coconut Oil-3 tbps

Curry Leaves-1 stem

Dried Red Chillies 2
Salt.
Method
Parboil the Chinese potatoes with salt,
Drain and keep aside.
Heat coconut oil in a skillet and add the curry leaves and dried red chillies.
[If using onions, saute the onions until soft.]
Add the chinese potatoes, red chilli powder and turmeric powder ,
Saute for a few minutes,
Turn the flame to medium low
Cook until done.