Empty My Fridge
#shorts Easy Kanda Poha {Traditional Maharashtrian Recipe}
Ingredients
- Thick poha2 cups
- Oil2 tbsp
- Mustard seed1 tsp
- Cumin1 tsp
- Turmeric · ground½ tsp
- Curry8
- Chili pepper2
- Onion1
- Potato1
- Salt2 tsp
- Sugar1 ½ tsp
- Lemon½
- Cilantro½ cups
- Coconut · grated¼ cups
- Sev or bhujia¼ cups
- Peanut½ cups
- Pea½ cups
- Sweet corn½ cups
- Carrot · diced½ cups
Instructions
- Rinse the poha gently in a colander under cold water, drain well and set aside.
- Heat the oil in a medium pan over high heat. Add the mustard seeds and let them pop.
- Lower the heat to medium, add the cumin seeds and cook about 10 seconds until they sizzle.
- Add the curry leaves, green chilies and turmeric and mix well.
- Add the onion and cook covered on medium heat for 2 to 3 minutes until softened.
- Stir in the potatoes and salt and cook covered until the potatoes are cooked through, about 5 minutes.
- Add the poha and sugar, mix well and cook covered on low heat for 5 minutes, or until the poha is heated through.
- Squeeze in the fresh lemon juice, garnish with cilantro and serve hot. Optionally top with sev, bhujia or nuts.
Summarized from Ministry of Curry's video. Watch it for the details.
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