Poha is a breakfast dish popular in the western state of Maharashtra, India. At its basic it is rice flakes cooked with little salt and green chilies. It can be enhanced with addition of vegetables such as green pepper, potatoes, onions and green peas. If you want your poha crunchy, you can add some peanuts. Whichever way you make it, it is a dish with calorie count and minimal preparation..
poha or aval (thick): 1 cup
green chilies : 3
gurry leaves: a sprig
shelled and skinned raw peanuts: as many as you prefer
mustard: 1 teaspoon
salt to taste; turmeric: 1/4 teaspoon; a pinch of powdered asafoetida
1. Soak poha in two cups of cold water for 30-45 minutes. Poha will absorb all the water and double in size.
2. Drain the soaked poha in a colander to remove any residual water.
3. Heat oil in a deep skillet. Add asafoetida and mustard. Let mustard pop. Add curry leaves and green chilies.
4. Add peanuts and roast till they turn gold brown.
5. Add poha, salt and turmeric. With a spatula turn over the mixture completely. Remove from heat when poha is cooked completely.
Serve hot with coconut chutney or pickle.
If you vegetables in your poha, cut them finely and add them along with green chilies. Cook till they become tender and then add the poha. Adjust the salt accordingly.
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