A delicious everyday breakfast dish or snack made with flattened rice (pohe) and a few simple spices. This is a popular recipe from Maharashtra, the land of my mother.
- 2 cups pohe or flattened rice (you can find these at any Indian grocery store. Make sure you use the thick variety, not the thin, for this dish)
- 1 large red onion , minced
- 1 cup green peas , thawed if frozen
- 1 tomato , finely diced
- 1 large potato , diced finely and zapped in a microwave with 1 tbsp water until tender, abour 3-4 minutes
- 2 green chillies , minced
- 1 sprig curry leaves
- 1 tsp mustard seeds
- A generous pinch of asafetida (hing), optional
- 1 tsp sugar
- 1/2 tsp turmeric
- Salt to taste
- 1 tbsp canola oil or other vegetable oil
- 1 tbsp lemon juice
- 1/4 cup chopped coriander leaves (for garnish)
- 1 tbsp shredded coconut , optional (for garnish)
Put the pohe in a colander and wash under running water. Set aside. (Don't do this until you are ready to begin sauteing the onions because you don't want the pohe to turn mushy. They shouldn't sit more than 10 minutes after being soaked.)
In a skillet, heat the oil. Add the asafetida and mustard. When they sputter, add the onions, green chillies and curry leaves.
Saute the onions until they are translucent, about 3-5 minutes.
Add the turmeric, stir in, then add the pohe, potatoes, tomatoes and green peas. Stir well and saute until the pohe are warmed through.
Add the sugar and lemon juice and salt to taste. Turn off heat.
Garnish with the coconut, if using, and the coriander leaves.