Kurkure = crispy
aloo = potato
chorchori = kind of stir fry
Potatoes, not a native vegetable of India, were introduced by the Europeans in the 17th century. Since then it has been our favorite vegetable 😉 😀
The year 2008 was celebrated as the International Year of Potato. No other vegetable has reached such a pedestal. Potato ranks as a staple food after rice and wheat, across the globe and India happens to be ranked 2nd in the world production. No wonder this vegetable holds the ‘celebrity’ position in our vegetable basket 😀
Presenting here is Kurkure aloo chorchori from the Winter Platter 1– kurkure aloo chorchori
There are two ways to cook this – cook everything together, cook everything separately. The latter will require more effort and time, but will give better result. I followed the second option 😉
Here’s what I did………….
2 nos – medium sized potaoes
1 nos – large sized onion
2 nos – green chilies
1/2 tsp – tumeric powder
1 tbsp – oil
salt to taste
Peel and dice the potato like finger chips. Rinse it well. Sprinkle tumeric powder and some salt and keep it in the colander for 10 mins.
In the meantime, chop the onion in fat, chunky pieces. Slit the green chilies halfway through the center.
Heat oil in a wok. Saute the onion with the green chilies for 2 -3 mins. The onion will tenderize, yet retain it’s crunch. Sprinkle a pinch of salt, stir and take it off fire. Keep the sauteed onions and chili aside.
In the remaining oil, saute the finger chips. Lower the flame and keep stirring often. The salt will help the potato to soften faster and the tumeric will give it color. To make it crunchy, keep stirring frequently. This will take around 8 -10 mins.
Add the sauteed onions and green chili and give it a final stir. Take it off fire.
Serve hot with chapatis, paranthas. This makes a lip -smacking accompaniment to steamed rice and lentils.
Happy cooking !! 🙂
Cheers !! 😀