Kanda Poha

I remember back in school I was always willing to trade the idlis and dosas in my lunch box for the poha some of my friends would bring. It still remains one of my favourite dishes.

200gm thick poha
1 large potato
1 large onion
2tbs oil
1tsp mustard seeds
a pinch of asafoetida (hing)
3-4 green chillies (or to taste), finely chopped
1tbs ginger, finely chopped
1/2tsp turmeric powder
salt to taste
1/4cup coriander leaves, finely chopped
2tbs fresh grated coconut
1tbs lemon juice

Boil the potato and cut into small pieces.
Take the poha in a metal strainer and rinse it under water till completely wet. Shake the strainer to drain off excess water and place the strainer on a plate. This will soften the poha. 
Heat the oil in a pan and add the mustard seeds. When they splutter add the hing. Then add the onions, green chillies and ginger and saute till the onions are soft and transparent.
Add the potatoes and turmeric, mix well and fry for a minute.
Add the poha, salt and mix well. Sprinkle the coriander leaves, coconut and lemon juice on top. Cover and cook on low flame for 2mins. 
Serve hot.

1 comment:

  1. if you include i table spoon of badesop it tasts great


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