Today is debut of a root veggie in my blog in the form of curry. You know what, this veggie has weird name in English i.e chinese potato. But in local language of Udupi, we call it as Sambrani gadde. This veggie being my favorite one since childhood, is too close to my heart. What I love the most is it’s distinctive aroma. As you cook this tuber over the stove top, pleasant smell wafts out and your house smells so awesomely good. Trust me, I stayed in the kitchen feeling the aroma, inhaling it until the curry is done. Sambrani gadde curry is a yummy, aromatic affair for me.
When my mother used to cook this curry, the process of peeling the skin off from the veggie was bit tedious. Like, we had to wrap all the tubers in a thick cloth and hit against floor so that the skin peels off. It used to be halfway. Then we had to peel it off completely using our hands. So putting together the sambrani gadde for cooking itself was so elaborate. But now I have found an easier alternative. I pressure cook thoroughly rinsed chinese potato for 3 whistles. Then peeling the skin off is lot easier.
When I saw some fresh chinese potato (koorka) in a Super market, I immediately thought of posting a curry recipe here. Because fresh ones seems to be photogenic than wrinkled ones. Sambrani gadde curry is very similar to any other coconut curry in this space, but what makes it distinct is the veggie itself. This uniquely flavored curry tastes way too delicious with hot steamed rice and today I ended up eating a second serving.