Kanda Poha - Bombay Style
Kanda means onion and that is what makes poha special in taste. Compared to most other Maharashtrian breakfast , poha is a relatively light dish made with roasted chillies, onions, mustard seeds and curry leaves A dash of squeezed lime gives enough moisture to dry poha and balances the taste as well.
- Flattened rice : 2 cups /150 grams
- Onion : 1 large (finely chopped)
- Peas 1/8 cup
- Green Chilies : 2 or to your spice tolerance (Slit lengthwise)
- Peanuts: 1/4 cup
- Asafoetida Powder: 1/2 teaspoon
- Mustard Seeds : 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Sugar: 1/4 tsp
- Curry Leaves: few
- Cilantro: · Few sprigs
- Cooking Oil : 2 tsp (I used coconut oil)
- Salt to taste
- Lemon juice1 tablespoon
Level of difficulty Easy
Preparation time 5mins
Cooking time 5mins
Cost Budget Friendly
Heat oil in a pan. Add curry leaves, asafoetida, peanuts, mustard seeds. Cook till peanuts roasts a bit.
Add onions, peas, salt and turmeric. Cook till onions and peas turn soft.
Wash flattened rice with water on a strainer very well. Strain the excess water.
Mix flattened rice in the cooked onion. Cook covered for 1 minute.
Lastly add lime juice and sugar. Mix well. Cook covered for another 2 minutes. Garnish with chopped coriander leaves.
You can add fresh grated coconut in the end for more authentic taste.
Other veggies like potatoes, tomatoes, carrots can also be added.
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