A Breakfast recipe
Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Teaspoon | Asafetida (Hing) | |
| 2 | Teacup | Beaten Rice (Fawwa) | |
| 3-4 | Medium | Chillies Green | |
| 1/2 | Teacup | Coconut scraped (fresh) | |
| 1 | Tablespoon | Cooking Oil | |
| 1/2 | Bunch | Coriander Leaves (Kothmeer) | chopped fine. |
| 1 | Teaspoon | Lemon Juice | |
| 2 | Teaspoon | Mustard Seed | |
| 1 | Small | Onion | |
| 1 | Medium | Potatoes | |
| As Required | Salt | to taste | |
| 2-8 | Teaspoon | Sugar | |
| 2 | Teaspoon | Turmeric Powder |
Method
1. Soak Pohe in water. Drain water and keep it aside for 10 to 15 minutes.
2. Now rub some salt, sugar and lemon juice to it.
3. Chop green chilies, onion and potatoes.
4. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, onion pieces, potato pieces and green chilies.
5. When potatoes turn tender, add pohe and stir.
6. Cover and cook for sometime. Remove the lid, stir and again allow it to cook for 2 minutes.
7. Garnish with coconut and coriander leaves. Serve hot.
Variation: Pohe can be experimented with curry leaves, chopped tomatoes, green peas, chopped brinjal pieces or cabbage instead of just onions and potatoes. 1 teaspoon goda masala also gives excellent flavor.
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