Koorka Ularthiyathu (Spicy Chinese Potato)

Ingredients
1.Chinese Potato (Koorka) - 1lb (Fresh or Frozen)
2.Shallots - 1cup (Thinly sliced)
3.Garlic - 1tbspn (thinly sliced)
4.Green Chillies - 2-4 (as per ur spice level)
5.Crushed red pepper - 1tspn
6.Turmeric Powder - a pinch
7.Curry Leaves - 1string
8.Oil - as required
9.Salt - as required

Preperation:-

1.Heat oil in a pan and add shallots, green chillies, garlic and half string curry leaves.
2.Add a pinch of salt to this and sautee it well till it is light golden brown in colour.
3.Add crushed red pepper and turmeric to this and saute it for a minute or two till it leaves the raw smell.
4.Add a little water to moist the masala and cook it till u see oil seperated.

5.Now the next step will differ if the potatoes are raw n fresh.
a)If the potatoes are frozen, it will be half cooked. So when you add this to cooked masala, add salt melted in some water. You can melt a tspn salt in 2 tbspn water and sprinkle it over. Mix the potatoes very well and put it in low flame. Do not overdo it. Check in between and switch off the flame when you feel the masala is very well mixed and coated with potatoes.
                                                                   (OR)
b)If you have fresh raw chinese potatoes, the cleaning proceedure is very long. Clean and slice or cut it into small peices. Add this to the cooked masala with required water and salt. Mix it and cook it well. Once when you feel the potatoes are almost done and water is evaporated, you can open the lid and put it in low flame. Keep stirring like flipping over from bottom to top. Let the potatoes get fried a little bit in that oil. Switch the flame off once those are done according to your like.

6.Now the finale step before serving. Add fresh curry leaves to it and mix it. And if you are a coconut oil lover, add some fresh coconut oil to this with curry leaves. It gives a different flavour.

NB: you can use this same recipe to cook potatoes, Yucca (kappa), shrimp, tomatoes (whithout garlic) etc.