Kaandha Poha (Maharashtrian Potato-Onion Cous Cous Rice Mini Meal Dish ). I grew up in Bombay where this dish is a popular breakfast dish and this recipe is from my nanny/Sunaina Bai who would make it lovingly for me.
Ingredients:
1 cup poha (soak poha in enough water to cover for 5 minutes. Drain and leave in the stainer and keep aside)
2 tbsp vegetable oil preferably peanut or sunflower oil
1 tsp.. mustard seeds
2 tbsp.. raw peanuts
2 sprigs of curry leaves - about 10 leaves
1/8 tsp.. turmeric powder
1 tbsp. shredded coconut OR (use 2 Tbsp. Ajika Thoran Spice Blend)
1 green chili pepper, slit lengthwise
1 medium onion, diced fine
1 medium boiled potato, peeled and diced small (1.5 cups)(optionally one may put 1/2 cup of steamed veggies cut small - like peas and shredded carrots, cut corn to make it into a lunch meal)
salt
1 tbsp. water
1 tbsp. shredded coconut
1 tbsp., juice of lime or lemon
1/4 cup minced cilantro leaves
1/2 tsp. sugar
Method :
1.Heat oil in a skillet and add the mustard seeds, peanuts and curry leaves.
2. When seeds begin to splutter add onion and saute for 5 minutes or until onion is transclucent.
3. Add potatoes, salt, chilli and turmeric powder. Stir fry and then cook uncovered on low-medium heat, for 5 minutes.
4. Add the poha and shredded coconut and saute for another 5-7 minutes. The poha must be moist - not dry and not too wet and clumpy.
5. Remove from flame and fold in lime juice, cilantro and sugar.
Serve with lassi or yogurt smoothie..
© Kavita Mehta
photo credit Kavita and Vinay Mehta
