INGREDIENTS (using a 250 ml cup)
- Poha or flattened rice – 2 cups
- Potato – 1 medium sized, chopped
- Green peas – ¼ cup
- Carrots – Chopped to yield ¼ cup
- Baby corn – Finely chopped to yield ¼ cup
- Green coriander leaves – 2 to 3 tablespoon
- Salty sev (fine gram flour fritters) – ½ cup
- Oil – 3 to 4 teaspoon
- Curry leaves – 6 to 7 pieces
- Lemon – 1
- Finely chopped green chili – 1 (optional) You can also use bell peppers.
- Turmeric powder – ¼ teaspoon
- Mustard seeds (rai) – ½ teaspoon
- Salt – to taste
- Sugar – 1 teaspoon
METHOD OF PREPARATION
- Clean the poha with water and drain the water using a strainer.
- After draining the water, add ½ teaspoon of salt and sugar. Mix well and keep it aside for few minutes.
- Heat oil in a wok in medium flame. When the oil heats up, fry the potatoes.
- After frying, take the potatoes out, add brown mustards to the oil and mix well.
- Once the seeds start spluttering, add curry leaves, chopped green chilies, finely chopped baby corn, finely chopped carrot and green peas.
- Sauté the mixture for 2 – 3 minutes to let the vegetables soften.
- Now add turmeric powder, salt, and potatoes. Mix the ingredients well and add the poha.
- Cook in low flame until all the items are cooked well. If you notice the poha drying out too much, sprinkle some water. Add the lemon juice and mix well.
- Remove it from wok and serve it hot, garnishing with coriander and sev.
- Baby corn is mainly composed of simpler carbohydrates like glucose and sucrose. It has high levels of beta-carotenes and vitamin A. It is also a good source of a flavonoid antioxidant, ferulic acid.
- Flattened rice is usually made out of short grain white rice and is a source of carbohydrate and potassium.