Poha

This is an adaptation of a traditional dish that I learned to make while staying with a Maharashtrian family in Jabalpur, Madhya Pradesh. This vegetarian delight is made from beaten rice and an aromatic blend of vegetables, nuts and masalas.

Ingredients:

2 cups of beaten rice (poha) washed and drained

2 cups of cauliflower (gobi) in 1 inch pieces

1 bunch of coriander leaf washed and chopped

1/2 of peanuts

1/4 cup of fresh grated coconut

1 finely chopped onion

10 fresh curry leaves

pinch of asafoetida (hing)

2 green chilies (or 1 red hot thai chili)

1 tbsp of dried urad dal

1 tsp black mustard seed

1 tsp cumin seed (jeera)

1 tsp tumeric (haldi)

1 lime

salt to taste

On medium heat begin to fry onions in oil or ghee until golden. Add curry leaves, jeera, mustard seed, urad dal and hing. Fry until seeds begin to pop. Add green chilies, cauliflower, coconut and peanuts. Stir until peanuts release their aroma and cauliflower becomes tender. Cover with a lid for 5 minutes stirring occasionally. To this add the softened poha, tumeric, coriander leaf and salt. Add the juice of one lime and stir until flavours are well blended. Serve hot.