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Vegetable Poha

December 15, 2010

Ingredients

2 Cups of Thick Poha

¼ Cup Finely Chopped bell Pepper

¼ Cup Finely Chopped Potatoes

¼ Cup Finely Chopped Onion

1/3 Cup Peas Frozen or Fresh

1/8 Cup Corn Frozen or Fresh

1/8 Cup Finely Chopped Carrot

6-8 Curry Leaves

½ tsp Mustard Seeds

1 Green Chili

2 tbsp Oil

1 tsp lemon juice (or to taste)

1 ½ tsp Sugar (optional)

1 ½ tsp Salt (or to taste)

½ tsp Turmeric

½ tsp Red Chili Powder

¼ cup water plus water to wash Poha

Pinch of Asafetida

Method

  1. Heat Oil in a kadhai/sauce pan and add mustard seeds.  Make sure the oil is hot enough. To test the oil, add a few seed at first and if they pop right way, the oil is ready.
  2. Add Asafetida and Curry leaves and fry for about 30 seconds
  3. Add Onions,  chopped Green Chili , and let is cook for a minutes
  4. Add Potatoes mix, cover and cook for about 3 minutes.
  5. Wash Poha with warm water thoroughly I a colander so excess water is drained and set aside.
  6. Add rest of vegetables and ½ tsp of salt. Mix and cook covered for 7-10 minutes or until they are cook completely.  Stir occasionally.
  7. While vegetables are cooking make sure poha is soaking water and is soft.  Sprinkle more water if needed.
  8. Once Vegetables are cooked, add turmeric, ad red chili powder, salt and mix well.
  9. Add Poha and mix well. 

10.  Take ¼ cup warm water, dissolve sugar, and mix lemon juice to water.

11.  Sprinkle sugar-lemon water over Poha and mix well.

12.  Cover and let it cook for 5-7 minutes on low heat.

13.  Add Coriander leaves mix and serve warm.

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