I cook vegetables almost daily. Mostly a stir-fry. Sometimes I add them to dal, or make a mixed vegetable curry. Whenever I plan ahead and think of what to make there’s this one dish I’m always excited about. It’s a simple stir-fry made from a root vegetable called koorka in Malayalam. Koorka has a very distinct, highly addictive flavor. I don’t know its English translation. Usually when I’m stuck with the names of Indian native vegetables or food ingredients, I refer to Wikipedia’s multilingual list and I’m never disappointed. This time, however, there’s no mention of this particular tuber. Why’s that I wonder. It’s mostly found small and round with a dark brown skin, and cream flesh. Have a look at this picture.
