Cookaa (Chinese Potato) Humman - Konkani Dish

Coook (in Konkani language) is a potato like vegetable, slightly smaller in size, dark brown colour on the outside has a distinct flavour and unlike potato its skin can be peeled off by applying a little pressure of the thumb and index finger. Caution : it leaves black stain mark on your fingers.

The skin of Coook is generally peeled by putting them in a gunny /jute bag and rubbing vigorously back and forth on the ground. This process though laborious removes the skin of the Coook all at one go ! If any stubborn peels are still left, it has to be peeled individually by hand. As soon as it is peeled, it should be immersed in water to prevent it from changing colour.

Peeled and washed Coook

But believe me, for some of the Konkanis this task is worth all the trouble as the “jibbe ruchi” (taste) overtakes all hard ships!!

Coook (Konkani) or Coork (Malayalam) or Sambrani (Kannada) or Chinese Potato (English) is available in Karnataka & Kerala States and, in some other states mostly in Mangalore stores.

During our recent Katapady trip,I bought some Coook as, it's ages since I last had them and as I said earlier, it is worth a little trouble !!

Cookaa Humman

Ingredients :

Coook	250 gms
Coconut (grated)	1 cup
Dry red chilies	4 /5
Tamarind	A small lump (size of a marble)
Asafoetida	¼ tsp
Water	2 cups or as required
Salt	as per taste
Oil	1-2 tsps

Method :

• Peel and wash the Coook (whole) in water and then boil till tender. Add Salt.
• Grind coconut, dry red chilies, tamarind, asafoetida with a little water to a smooth paste.
• Add the ground paste into the boiled coook and mix well. Add water if required.
• Bring to boil again and remove from flame.
• Add the raw oil on top. Serve hot.

Serves: 4

Note:

Coook if large,can be halved. The gravy should not be watery. Traditionally coconut oil is used. But any other oil tastes just fine. This curry tastes good with rice or chappatis.

Potato Humman and Jackfruit seed (Bikkand in Konkani language) Humman is prepared in the same way, with the exception, that in the case of potatoes, they need to be cut into quarters and peeling of the skin can be omitted. In the case of “Bikkand”, they need to be cut lengthwise and the skin removed. The rest of the method remains the same.