Thursday, November 8, 2007

Batate Pohe

I do not know the significance, but we always have had "Pohe" on the Diwali day. I just wanted to visit those blessed days of my childhood. So made pohe today for Diwali. My grandmother always used to use her fist - one fistful raw pohe per person - was her measure.

Pohe can be made with various vegetables. When I make batatepohe, I always throw in some peanuts for some protein boost. Sometimes, I also make pohe with bean sprouts for the nutritional benefits.

Batate Shengdane Pohe (Serves 4)
4 fistful raw pohe
1 medium potato, peeled, diced
2 tbsp raw peanuts (More or less per your taste)
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
1/4 tsp asafoetida
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 peanuts and potatoes.
4. Sprinkle about 1 tsp water, lower the gas, cover. Let it cook till potatoes are barely cooked.
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. You can pair vegetables like fresh green peas, corn or beans like garbanzo beans, kala chana or kala vatana (black peas) for equally delicious pohe. To reduce the time for cooking, the beans can be pressure cooked first before adding to the tempering.
2. For Kalya Vatanyache pohe, click here.


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