Sep 2, 2009
Pohe: 4 cups [Pohe are available in three thickness- paper poha (very thin), medium thick poha and thick poha (as good as rice). Take the poha with medium thickness].
onion: 1 cup chopped
green peas: 2 tb spn (can use frozen peas)
potato: 1 medium finely chopped (optional)
green chilly: 2 chopped
curry leaves: 6-8
green coriander to garnish
mustard (rai): 1/2 tspn
groundnut: 1 tb spn (optional)
saboot dhania (coriander seeds): 10-15 seeds coarsely crushed
saunf: 1 tspn
haldi: 1/2 tspn
sugar: 1 1/2 tspn
Oil: 2 tbspn
salt : to taste
garam masala: 1 tspn
Wash and soak poha in water for 2 minutes. Drain water and keep it in strainer for 5-10 minutes. (the time for soaking depends on the quality of poha, if it is very soft you may just wash it with water and keep in in strainer, sprinkling water in between)
Take peas in half a cup of water, add a pinch of salt and sugar and microwave covered for 2 minutes. Else, the peas can be cooked in boiling water with sugar and salt.
Heat Oil , add rai till it splutters, green chilly, curry leaves, saunf and coriander seeds in same order. Add groundnuts, cook for 1/2 minute, add haldi, onion, potatoes, and little salt just enough for onion & potatoes. Cook covered for 3-4 minutes, stirring in between ,till potatoes are cooked. Add peas saute for a minute. Add salt and sugar in poha. Add poha to kadhai. Mix poha with oil, onion and potaoes well. Cook covered for 4-5 minutes, stirring in between. Add 1 tbspn chopped coriander, mix well and cook covered for 2-3 minutes. Remove from fire, tranfer in serving dish, garnish with chopped coriander. Serve with lemon, laung sev (namkeen), and poha masala/ jeeravan.
(The taste of poha is preserved more if after mixing it in oil , it is cooked in microwave for 2-3 minutes. Mix garam masala, coriander with poha before microwaving it. )