Thursday, May 28, 2015

Vangi Pohe

We Maharashtrian love pohe for breakfasts. Although Kande pohe, Batate pohe or Matar pohe, Maka pohe are more popular, there are versions like vangi pohe and tondli pohe. Any vegetable can be added to this humble pohe to add the flavor of that vegetable. CKPs even make pohe adding prawns - fresh or dried.

Vangi Pohe
Flatten Rice with Eggplant
4 fistful raw pohe - thick variety
3-4 small Indian eggplants/brinjals, chopped
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

2 tbsp cilantro/coriander leaves, chopped
1 tbsp fresh coconut, grated (optional)
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.
3. As the spices splutter, add eggplants.
4. Sprinkle about 1 tsp water, lower the gas, cover.  Pour water on the lid. Let it cook till eggplant is cooked but is not turned into a mush.
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 - if using and cilantro. Serve with one lemon wedge per plate.

1. Always use thick pohe for making this kind of pohe.

Check out several renditions of pohe from my blog
1. Microwave Kande Pohe
2. Batate Pohe
3. Kalya Vatanyache Pohe
4. Maka Pohe
5. Thanksgiving Pohe
6. Soybean Pohe

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