Tuesday, November 20, 2007

Kalya Vatanyache Pohe

Kalya Vatanyache Pohe

4 fistful raw pohe
3/4 cup black vatana sprouts
salt to taste
1 tsp sugar

1 tbsp oil
1/2 tsp mustard seeds
2 green chilies, slit
1/2 tsp cumin seeds
1/2 tsp turmeric powder
7-9 curry leaves
1 small onion, finely chopped

2 tbsp cilantro/coriander leaves, chopped
1 tbsp fresh coconut, grated
4 wedges of lemon

1. Clean pohe, wash and drain them in a colander.
2. Meanwhile, heat oil in a a big wok or kadhai. Add mustard seeds, cumin seeds, turmeric powder, chilies, curry leaves and onion.
3. As onion starts to change color, add black peas sprouts.
4. Sprinkle about 1 tsp water, lower the gas, cover. Let it cook till sprouts are cooked. It may take about 20 - 30 minutes.
5. Add pohe, salt and sugar. Stir well. Sprinkle another spoonful of water. Cover. Cook for 5 minutes.
6. Ladle into 4 individual serving plates. Garnish with coconut and cilantro. Serve with one lemon wedge per plate.

1. Black peas sprouts are quite tough and hence takes a little bit longer too cook.
2. For batate pohe, click here.
3. For Soybean pohe, click here.


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