This is a breakfast dish that comes together very quickly using simple pantry and kitchen staples.
(For 3-4 servings)
- 2 Tbsp oil
- 1 tsp mustard seeds
- A pinch of asafoetida
- 4 green chillies, minced
- 4-5 curry leaves
- 1 small onion, finely chopped
- A pinch of turmeric
- 2 potatoes, cubed
- 2 ½ cups thick poha (beaten rice)
- ½ cup coriander leaves
- 3 tsp sugar
- Juice of a lemon
- Salt to taste
Rinse the flattened rice flakes and drain off the excess water. Place in a bowl and pour over just enough boiling water to cover. Let it stand for 5-10 minutes. The rice flakes will absorb the water and swell. Make sure you're using the thick variety of poha here- the thin kind will just fall apart. Fluff with a fork and set aside
Heat oil in a large pan and add the mustard seeds, asafoetida, chillies, curry leaves and turmeric followed by the onions. When the onions turn soft, add the potatoes and cover and cook till they're done.
Stir in the rice flakes and mix. Cook for a couple of minutes and then add the chopped coriander leaves and sugar. Take the pan off the heat and add the lemon juice. Serve hot.