For the life of me, I do not know why the vegetable is called Chinese potato. I am fairly sure that the Chinese do not consume it. As also raw plantain. But both these are abundantly available in Kerala, a tiny state in the Southern tip of India.
The high amount of potassium found in plantains is essential for maintaining cell and body fluids that control heart rate and blood pressure. The fibre in plantains help cholesterol which helps the heart function at an optimal rate.
Chinese potatoes are low in calories and contain a wealth of nutrition such as dietary fibre, vitamins C and B6, and minerals as potassium, manganese and iron. It also contains antioxidants which help protect the body against oxidative stress and inflammation.
The best part is that both are super tasty.

Ingredients
250 gms Chinese potatoes (koorkai)
250 gms raw plantain
1/4 tsp turmeric powder (haldi, manjal podi)
1/4 cup grated coconut
Unrefined salt to taste
1 red chili pepper
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
Method
Scrape the skin off the Chinese potato
Peel the plantain if it is not organic, else no need to peel
Cut into cubes
Wash thoroughly
Add enough water to cover the vegetables, turmeric powder and salt
Cook till the vegetables are tender
Meanwhile, grind the coconut and red chilli pepper to a fine paste (sprinkle a little water, if necessary)
Add to the cooked vegetables
Cook for a few minutes till everything is well combined
Remove from heat and set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils
Saute till the lentils turn golden brown
Add to the cooked vegetables
Garnish with curry leaves
Serve hot with steamed red, brown or millet rice or Indian flatbreads
Enjoy!