harman03
:)
Poha or Pohe is a traditional Maharashtrian dish. Maharashtra is a state in West India that borders the South Indian states of Karnataka and Andhra Pradesh. So naturally, this dish has a South Indian touch flavored with... curry leaves, mustard seeds, and dry red chillies. In my Mom's home, this dish was generally made Saturday or Sunday for brunch. It goes perfectly with a nice hot cup of tea. Here is my version of Aloo Poha, however you can choose to add peas and carrots.
NUTRITION: Poha does not have much nutritional value, however it is low fat, similar to rice. Potatoes are a good source of Vitamin C and Fiber. Peanuts add Protein to this dish.
INGREDIENTS:
- Poha Thick - 2 cups (wash, drain, & set aside)
- Oil - 1.75 tbsp
- Onion - 1 medium (diced)
- Potato - 1 medium (diced - very small cubes)
- Green Chillies - 2 (sliced in half)
- Curry Leaves - 8-10 leaves
- Mustard Seeds - 1 tsp
- Dry Red Chillies - 3 (broken)
- Turmeric Powder - 1 tsp
- Hing/Asafoetida - 1/8 tsp
- Peanuts - handful or 1/4 cup (dry roasted)
- Red Chili Powder - 1/2 tsp
- salt to taste
- Fresh Coriander Leaves - 1/3 - 1/2 cup
- Juice of 1 Lemon
DIRECTIONS:
1. Measure 2 cups of Poha, wash, and set aside.
2. Dice the onion and potato into very small cubes.
3. Set aside the curry leaves and slice the green chillies. Chop fresh coriander and set aside.
4. Get your spices ready... you will need to work fast. Mustard seeds, Hing, Turmeric Powder, and Dry Red Chillies.
5. Fluff the rice with a fork and set aside.
6. On medium heat (dial #5), heat a wok type pot. Add oil. Add mustard seeds, saute until they splutter.
7. Add the hing, turmeric powder and dry red chillies. Saute for 20 seconds or so.
8. Add the curry leaves and green chillies. Careful... there will be lots of noise and seeds flying. Saute for 20 seconds or so.
9. Add the diced onion and potato. Saute for 5 minutes. The onion and potato will slightly brown.
10. In the meantime, heat a pan on medium and dry roast the peanuts. This will take about 10 minutes, stir in between. Keep a close eye.
11. Back to the onion and potato. After 5 minutes, add the red chili powder and salt. Stir.
12. Lower the heat to dial #3. Cover with a lid and allow this mixture to cook for 15 minutes, or until the pototo is edible and soft. Stir in between.
13. Check on the peanuts, this is what you want.
14. Check on the onion and potato mixture, this is the look you want. Make sure the potato is edible.
15. Add the peanuts to the mixture and combine.
16. Add the poha.
17. Combine and salt generously.
18. Top with lemon juice. I used the juice of 1 lemon, you can use less if you'd like.
19. Garnish with coriander. Combine and serve hot.
