RCI-CR.001.0022.002
Pohe
Vegan cuisine is a very popular breakfast dish in the Indian states of Maharashtra, Gujarat and Ma
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- thick pohe (flattened rice)200 g
- size onion½ medium
- haldi (turmeric powder)¼ tsp
- jeera (cumin seeds)1 tsp
- rai (mustard seeds)1 tsp
- kadi patta (curry leaves)1 sprig
- green chilies2 unit
- oil2 tbsp
- twigs of cilantro (Coriander)2 unit
- salt to taste1 unit
Method
1
Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix the pohe by hand. Drain excess water and keep aside (take care not to soak too long or the pohe would turn pasty)
2
Chop the onions and chilies finely
3
Heat the oil in a fry pan till medium hot
4
Add the cumin seeds and let them crackle for a few seconds
5
Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)
6
Add the curry leaves and green chillies and fry for a few seconds
7
Add the chopped onion and lower the heat
8
Cover and cook for 2 minutes. The onions should turn soft but not brown
9
The pohe that was kept aside should have absorbed the excess moisture by now
10
Mix the pohe by hand so that the flakes do not stick together and add to the fry pan
11
Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the pohe
12
Cover and cook for 5 min on low heat. Do not uncover in this time. The pohe must cook in the steam.
13
Stir and cook for another 1 minute uncovered
14
Serve in a bowl garnished with chopped coriander leaves