By Shantika Bhat, VRG Intern
(5 servings)
3-1/2 cups poha (medium to thick poha, which can be found in Indian or Asian markets)
4 Tablespoons coconut oil
6 Tablespoons peanuts
2 teaspoons mustard seeds
2 teaspoons cumin seeds
2 chopped red chili
3 curry leaves chopped
3 pinches hing (asafoetida)
1-1/2 medium-sized onions, chopped
1 cup chopped green bell pepper
2 cups chopped carrots
2 Tablespoons of turmeric
Salt to taste
Lemon juice to taste
Chopped coriander leaves, for garnish
In a large pot clean the poha and be careful not to rinse it too much as it can get soggy and mushy. In a separate pot add 1 Tablespoon of coconut oil and then add peanuts and fry over medium heat until golden brown. Take out the peanuts and put them aside. In the same pot add 3 more Tablespoons of coconut oil and wait for 2 minutes. Add mustard seeds and cumin seeds and stir for 1 minute. Next, add red chili, curry leaves, hing, and onions and fry for 2 minutes. Add green bell pepper and carrots and stir for 3 more minutes. Add turmeric and mix for 1 minute. Add the soft poha and peanuts and integrate everything. For taste, add salt and lemon juice, and on top garnish with coriander leaves.