Name: Baked Chinese Potato recipe by Donna George at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 250 grams chinese potato/ koorka; 1 pinch Turmeric Powder; 10 to 12 shallots or 1 large onion; 2 to 3 cloves garlic; 3/4 to 1 teaspoon crushed chili flakes (adjust as per spice tolerance); Salt, to taste; 1 sprig curry leaves; Coconut oil; 2 to 2.5 tablespoons coconut bits/ slices/ pieces (optional)

ABOUT Baked Chinese Potato RECIPE

The eternal favorite 'Koorka' of the people of Kerala, scientifically known as Coleas Pavy Fiorus is the smallest tuber crop which is cultivated through the length and breadth of Kerala. It is also known as the 'Chinese Potato' and has many health benefits associated to it. This tasty and easy recipe for a Kerala favorite dish is a lovely twist to the usual pan fried version. It is baked and crisped to perfection.

Ingredients Serving: 2

250 grams chinese potato/ koorka
1 pinch Turmeric Powder
10 to 12 shallots or 1 large onion
2 to 3 cloves garlic
3/4 to 1 teaspoon crushed chili flakes (adjust as per spice tolerance)
Salt, to taste
1 sprig curry leaves
Coconut oil
2 to 2.5 tablespoons coconut bits/ slices/ pieces (optional)

Instructions

Cook the chinese potato/ koorka with turmeric powder, shallots/ onions, garlic, chili flakes, salt, curry leaves and coconut pieces (if using). Make sure not to overcook it. It should hold it's shape.
Pre-heat oven to 150 degree Celsius.
Grease a baking tray. Spread the cooked koorka on the baking tray. Drizzle a little coconut oil all over the vegetable and bake in the oven for a few minutes (8 to 10 minutes; oven times may vary) till lightly browned and crisp.
I don't like mine too crisp, so didn't bake it too long. But if you prefer it nice and crisp, bake for an extra few minutes in the oven.
Alternately you can also coat the cooked vegetable in coconut oil and arrange on the greased baking tray before baking.

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