Kooka / soppur kook Phanna Upkari

Chinese potatoes / kooka / soppur kook is an essential part of amchi cooking . there are so many recipes of it in this blog ..here is another one – easy to make & yum to eat !


  • 1/2  kilo small kooka (chinese potatoes)
  • 5 bimbuls or tamarind juice – 3 tbsps
  • 3 tbsps coconut oil or any other oil
  • 5 tbsps red chilly powder.
  • 1 tbsp mustard.
  • 1/2 tsp hing.
  • Salt to taste


  1. Remove the skin of Kooka . You may put them in a plastic bag & rub on a hard surface just like washing clothes . most of the skin is removed this way .  Now remove rest of the skin adding them to water while you are peeling d remaining.
  2. Pressure cook them adding a little salt .
  3. Heat oil in a pan, add mustard, when it splutters ,  add hing and red chilly powder.Saute  for a while,
  4. Add  the chopped  bimbuls or tamarind juice, add the cooked  kook,mix well and boil for 5 minutes adding a little water, till it thickens a bit.Check  for salt.

Your phanna upkari is ready to be relished .

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