” Chinese Potato Stir Fry ” – an easy tasty fry which is loved by everybody in my family. It goes well with all Rasam varieties, curd rice etc It is spicy ,crispy on the outside, extremely simple to make but end result is super delicious . There is no special ingredient required to make this tasty Chinese potato stir fry ..
Chinese potatoes are available only 2-3 months in a year during winter and used commonly in Kerala and coastal Karnataka.It looks similar to baby potatoes but the earthy aroma of these potatoes are simply awesome. They are commonly called as koorka or kooka or sambrani gadde in Kannada and are less known veggie .My grand mom used to put these Chinese potatoes into a jute sack and beat it on the floor till the skin peels off and with a knife and used to scrape off the remaining skin. This method takes more time to clean and really tests ones patience . Now we have a shortcut method 🙂 ..cook and peel just like we do for potatoes and de skinned Chinese potatoes are ready to use for dishes . People who have tasted it definitely love these tiny tubers.Chinese potatoes tastes good even with very less seasoning. I usually make it as roast, sometimes make Majige huli (yoghurt curry / mor kuzhambu) . Everything tastes great. Today let me share step by step recipe of my family favorite Chinese Potato stir fry recipe .. do try and enjoy with Rasam/dal / curd rice ..