The humble Kanda Pohe

This is essentially our Weekend, or to be precise Saturday, Breakfast. Why weekend? Because thats when we have enough time to sit & relax and savour these tasty pohe. Why Saturday? Because once the weekend arrives, we can not wait till Sunday for this :)

A classic Maharashtrian/North Karnataka snack or breakfast item, Pohe is also a major feature during alliance meetings, so much so that such meetings are humorously referred to as Kanda Pohe :)

For me, Kanda Pohe is as homely as food can get. Agreed that it features on a lot of restaurant menus, but I just cant imagine anyone going to a restaurant & placing an order for Pohe! But I was pleasantly surprised on my recent trip to India when en route from Pune to Nasik, I saw this eatery/joint which served Pohe, only Pohe!They claimed to be the only ones to do so and I would not challenge it at all! The place looked very similar to the ones serving Wada pav and I still regret that we didn't stop for a bite.

Simple, quick to make (10-12 min) and wholesome, this is a tasty option which even serves as lunch for me occasionally when I am alone at home & do not want to cook anything else.

Serves 2

Ingredients

• 1 tblsp Oil
• 1 tsp mustard seeds
• 6-8 Curry Leaves
• 2-3 Green Chilies, chopped
• A few peanuts (Optional)
• 1 medium Onion (Kanda), chopped
• 1/2 tsp Haldi (Turmeric Powder)
• 2 cups Thick Pohe (Beaten Rice)
• 1 tsp Sugar
• Salt

Method:

Wash the thick Pohe under water, twice and set aside. This will result in the pohe getting soft & fluffy.

Heat the oil and add the mustard seeds. When they start spluttering add the curry leaves and Green Chilies and saute. Add the peanuts and fry.

Add the chopped onions and fry till they turn translucent. Add the Haldi and mix properly.

Meanwhile add the salt & sugar to the now fluffy pohe and mix well.

Add these Pohe to the tempering and mix properly. Cover and cook on sim for 3-4 minutes.

Add chopped coriander leaves, mix and cover & cook on sim for 2 more minutes. Turn off the heat and add a dash of lime juice and mix. The Lime juice is optional but it adds flavour to the Pohe and for us its a must!

Serve hot garnished with Barik(thin) Sev or any farsan and grated coconut.

Note: Many variations to this recipe are possible. One can use red chilli powder instead of the green chilies, add chopped tomatoes after adding the onions, use finely chopped potatoes (batata) instead of the onion (Kanda) and so on.