Ingredients

• 200 gms - Chinese potatoes, cut into cubes
• 1/2 cup - tur dal
• 1.25 cup - water
• 1/2 tsp - turmeric powder
• 1/4 tsp - oil
• 3/4 tsp - salt
• 1 - kudam puli
• For coconut paste:
• 1 cup - grated coconut
• 3/4 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 2 tbsp - water
• For seasoning:
• 1 tbsp - oil
• 1 tsp - mustard seeds
• 1/2 tsp - jeera
• 1/2 tsp - methi seeds
• 1 sprig - curry leaves

How to Make Sopur Kooka Gashi ( Chinese Potatoes Gashi )

• For sopur kook:
• Wash and clean sopur kook pieces.
• Add 1 cup of water and pressure cook it for 3 whistles on high heat.
• Switch off the heat and allow it to cool.
• For dal:
• Boil tur dal in 1.25 cups of water with oil and turmeric powder in a pressure cooker for 15 minutes.
• For gashi:
• In a wide bowl, mix cooked dal, sopur kook pieces, salt and 1 piece kudampuli.
• Adjust the consistency with 1 cup of water if needed.
• Cover it with a lid and cook on low to medium heat for 15 minutes.
• Add coconut paste and mix it well.
• Cook on low heat for 8 - 10 minutes.
• For seasoning:
• Heat oil in a frying pan.
• Add mustard seeds to it.
• When they splutter, add jeera and methi and fry for 1 - 2 minutes.
• Add curry leaves and saute for 2 - 3 minutes until it is fragrant.
• Pour the seasoning over kooka gashi and mix it well.
• Serve it with rice.
• Recipe Courtesy: Niya Prakash's World