Koorka mezhukkupuratti

I was always under the impression that Koorka is available, cooked and relished only in Kerala. So, imagine my surprise when I found heaps of Koorka at the Koyambedu market, which by the way, happens to be South Asia's largest fresh produce market!!!
It looked like I was the only person interested in buying this veggie, though.....the price was cheap and I came back home and set to work on the koorka almost immediately.
Now, cleaning the koorka and removing its skin is no easy task....but the end result is almost always rewarding enough.
Wash the koorka in plenty of water several times. It is usually very muddy and it will take several changes of water before you can clean it. Use a scraper to remove the skin. My mother used to put the koorka in a sack , wet it with water and then beat it on the ground to remove the skin. I don't have the luxury of space to do that. So I use the scraper, even though it is much more time consuming.
Once you've removed the skin, wash it again. If the koorka is small enough, use it as is...if not, cut into small pieces. Pressure cook it with enough water along with salt and turmeric powder until about 3 or 4 whistles. Once the steam settles down, drain the excess water and set aside.
Heat some coconut oil in a kadai.......transfer the koorka to this and stir fry for a few minutes so that the koorka turns slightly brownish and crisp.
This veggie has a unique taste of its own and does not need any other ingredient to make it more flavorsome.
Serve hot with rice and any koottan of your choice.

After some googling, I found out that koorka is called chinese potato in English.
I did take pics of the dish, but it is very blurred...so am not posting it here.
This is my first entry to RCI-Kerala hosted by Jyotsna of Curry bazaar.