I love to explore newer vegetables wherever I go. Sambrani / Chinese potato was the one I found in Mangalore stories in namma Bengaluru. First time I cooked sambar with this and loved the aroma. Tried palya and loved that too. Here is the recipe for you to try.

Ingredients

Chinese potato / Sambrani - 1/2 kg

Green chillies - 4

Onion - 2 medium sized

Lemon - 1/2 medium sized

Curry leaves - 8 to 10 leaves

Grated coconut - 2 spoons

Oil - 3 spoons

Bengal gram dal - 1 spoon

Mustard seeds - 1/2 spoon

Turmeric powder - 1 pinch

Asafetida - 1 pinch

Salt to taste

Method

Finely wash to remove the mud from sambrani. Pressure cook for about 4 whistles.

Remove the skin and chop into small pieces. Remove the skin of the onions and chop into fine pieces. Chop the chillies and curry leaves too.

Heat a thick bottomed kadai. Add oil. When its heated add bengal gram dal, mustard seeds, turmeric powder and asafetida. When mustard seeds starts spattering, add chopped chillies and curry leaves. Now add onion and roast till it becomes golden brown. Now add chopped sambrani. Mix well and cook for 3-4 minutes.

Now add lemon juice and grated coconut and mix well.

Can serve this with chapati, roti, rice etc.