Gujarati Curry with Poha or Flattened Rice
Vegetarian and Vegan, Dairy Free, Gluten Free
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Ingredients
- 2-3 dried green chilies, chopped
- 1-2 garlic cloves, crushed
- 4cm fresh ginger, chopped
- 250g medium-thick flattened rice
- 130ml sunflower or vegetable oil
- 1 tsp cumin powder
- 1/2 tsp brown mustard seeds
- 15 dried curry leaves
- 1 large potato, cut into 1cm chunks
- 1/2 tsp turmeric
- 1 tsp salt
- 4 tsp sesame seeds
- 200g tin of chickpeas, washed and drained
- 2 tsp honey
- 2 small bunches fresh coriander, chopped
- 30ml warm water
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Prepare the chilies, garlic, ginger, potato and coriander. Wash and drain the chickpeas. Measure the spices and water. Wash and drain the rice.
Step 2
Take the chilies, garlic, ginger and salt and place into a blender. There will only be a small amount so use the smallest detachment there is available. Otherwise, use a pestle and mortar to grind.
Step 3
Use a wok and heat the oil on medium heat. Add the cumin seeds or powder and cook until browned. Then add the mustard seeds and then curry leaves. Reduce the heat and add the potato, turmeric and salt. Cover and cook on medium heat until the potato has softened.
Step 4
Then add the masala paste, sesame seeds, chickpeas, honey and some of the fresh coriander. Cover and cook for 5 minutes until the potato is prepared.
Step 5
Add the rice to the mixture together with the warm water. Stir, cover and leave for a minute and then stir again to prevent sticking. Cover and cook. Allow the curry to cook for up to thirty / forty minutes until the rice has absorbed the liquid. Check for seasoning before serving, add lemon juice, salt and black pepper if necessary.
Serve with fresh pickles, yoghurts or dhals.
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