Kanda Poha

Ingredients    

• 2 medium onions, chopped      
• 400 gms pressed rice (poha), thick variety     
• 3 tablespoons oil       
• 1 teaspoon mustard seeds 
• 1 teaspoon cumin seeds     
• A pinch asafoetida      
• 6-7 curry leaves       
• Salt to taste
• ½ teaspoon sugar       
• 3 green chillies, chopped     
• 2 medium potatoes, boiled and peeled   
• ½ teaspoon turmeric powder     
• 1 lemon      
• 2 tablespoons fresh coriander leaves, chopped   

Method 

1. Wash the poha in a sieve.  Poha should be moist but not mashed.  
2. Chop onions in a chopper.  
3. Heat oil in a non stick pan, add mustard seeds and cumin seeds.  When the seeds splutter add asafoetida and curry leaves and sauté for 1 minute.
4. Add onions and sauté.  Add salt and sugar and mix lightly.  
5. Chop green chillies finely and add and mix well.  Cube potatoes and add and mix well.
6. Add turmeric powder, mix and sauté for 1 minute.  Add poha and mix gently.
7. Squeeze the juice of ½ lemon, add to the poha and mix.  Add coriander leaves and mix well.
8. Serve hot.

Nutrition Info