What if I can't find Chinese potato?

You can substitute with regular potato or taro root, though the texture and flavor will differ slightly — cook the same way.

Why is my upkari turning mushy?

Overcooking or adding too much water leads to mushy vegetables. Stick to 4 tablespoons of water and cook on low heat with the lid on.

Can I make this dish ahead of time?

Yes, but add the fresh coconut just before serving to keep its flavor bright. Reheat gently on a low flame to preserve texture.

Is coconut oil essential, or can I use another oil?

Coconut oil gives the authentic Konkani flavor, but you can use any neutral oil like sunflower or vegetable oil if needed.

Home / Recipes / maharashtrian / Mitke Sanga Upkari

maharashtrianEasyveganvegetariangluten freedairy free

Mitke Sanga Upkari

RATING

4.3/5(23)

TASTE SCORE

5/10

A simple, comforting Konkani-style stir-fry that pairs tender drumsticks with creamy Chinese potato (sanga). Tempered with mustard seeds, curry leaves, and dried red chilies in coconut oil, this dry dish lets the natural flavor of the vegetables shine. A humble, everyday side that tastes best with steamed rice and dal.

PREP

15m

COOK

20m

SERVES

1 KATORI

110 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the drumsticks and Chinese potato.
1.Wash the drumsticks and scrape off the skin with a peeler.
2.Cut drumsticks into 3-inch long pieces.
3.Peel the Chinese potatoes, wash them, and cut into small cubes.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter completely.
3.Add urad dal and sauté until it turns golden.
4.Drop in the broken dried red chilies and curry leaves. Fry until fragrant.
5.Add turmeric powder and give it a quick stir.
TIPDon't let the urad dal burn — keep the heat medium and stir constantly.
saute · ~3 min
Sauté the vegetables.
1.Add the chopped drumstick and Chinese potato cubes to the pan.
2.Sprinkle salt and mix well to coat the vegetables with the tempering.
3.Sauté for 2 to 3 minutes until the vegetables start to look glossy.
TIPStir gently to avoid breaking the Chinese potato cubes.
simmer · ~15 min
Cook until tender.
1.Add 4 tablespoons of water to the pan.
2.Cover with a tight-fitting lid and reduce the heat to low.
3.Let it cook for 12 to 15 minutes. Check once or twice and stir gently.
4.Cook until the drumsticks and potatoes are tender and all water is absorbed.
5.Turn off the heat.
TIPIf the vegetables stick, add a tablespoon of water. The final dish must be dry.
garnish
Add fresh coconut and serve.
Sprinkle the freshly grated coconut over the cooked vegetables and fold it in gently. Transfer to a serving bowl.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, tender drumsticks for best results — older ones can be fibrous and tough.
2
Peel drumsticks with a vegetable peeler to remove only the tough outer skin, leaving the green flesh intact.
3
Cut Chinese potatoes into uniform 1-cm cubes for even cooking.
4
Let the mustard seeds splutter fully before adding urad dal to build deep flavor.
5
Check doneness by piercing drumstick pieces — they should be tender but not mushy.
6
For a dry final dish, resist adding extra water beyond the 4 tablespoons specified.
7
Fresh grated coconut is essential; desiccated coconut will not provide the same texture or subtle sweetness.