Kanda Batata Pohe/ Flattened Rice with Potatoes & Onions

This dish is served as breakfast, as an afternoon/evening snack and also during special occasions.

Pohe (PO-HEY)/flattened rice is available at Indian stores/Asian stores and can come in two sizes medium and small. You can use either of these but medium tastes better for this particular recipe. Highly nutritious, these pohe are delicious & versatile and should be stored in air tight containers in a cool dry place in the kitchen cupboard.

For now, we are making Kanda Batata pohe. For your reference Kanda=Onion and Batata=Potatoes

Ingredients

3 teacups medium/small pohe
1 big white onion diced
2 tablespoons roasted unsalted peanuts shelled
2 mid sized potatoes washed then chopped into mid sized blocks
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
6 curry leaves (dried or fresh) available at the Indian/Asian store
3 green chilies chopped (if you don't like pungent, go with two)
1/2 teaspoon grated fresh ginger
5 tablespoons lime juice
3 stalks of coriander leaves - leaves and stems chopped
2 tablespoon Desiccated coconut/fresh coconut/frozen grated coconut
1 teaspoon turmeric powder
Salt to taste
Water
Oil ( Groundnut/olive)

Method

In a big sieve, wash the pohe under running water and allow to drain and rest for at least 25 minutes.

Put a big cooking pan (one that has a lid) or vessel on low heat.

Add oil .

Add the mustard seeds, asafoetida powder, curry leaves, onions and green chilies.

Stir fry the onions well till they turn slightly brown. You can add a bit of salt to quicken the process.

Add the ginger along with the peanuts and keep stir-frying.

Once the onions have turned slightly brown, add in the potatoes and turmeric.

Mix well and fry for about 8-10 minutes.

Add half cup water, cover and allow the potatoes to cook.

After 10 -12 minutes check if the potatoes are done.

If not, allow them to cook. They shouldn't turn mushy. They need to be firm.

When the potatoes are done and there is very little water in, add the drained pohe and salt.

Mix well and put the lid back on and allow to steam for 10 minutes on low heat.

 Make sure you are on low heat so that the pohe don't roast or burn.

After 10 minutes, take off the lid and add the desiccated/fresh coconut, the lime juice and chopped coriander leaves.

Cover with lid and take off the heat.

Allow pohe to rest for five minutes.

After five minutes, serve in bowls with lime wedges on the side.  Enjoy pohe with a cup of steaming hot tea.

Enjoy!