Poha, Flattened Rice and Potato Pilaf 2, Rekha's
Poha or Powa Pulao 2
Also known as 'Batata Powa', this dish comes from Bombay/Maharashtra region of India.
Edited and new pictures added January 2020
2 potatoes. You can use one cup of frozen/boiled peas instead or use a combination of the two. You can also add other vegetables like carrots, peeled, chopped and lightly boiled.
1 cup 'poha' flattened rice or Indian (buy from Indian grocers)
1 medium onion
2-3 green chillies or less. You can use chopped up dry, red chillies, if you don't have green chillies
1 tbsp. cooking oil
1 tsp. black mustard seeds/rai or cumin seeds/jeera
1 tsp. Urad dal (split and skinless Black Gram dal)
10-12 curry leaves (optional but better flavour with curry leaves)
1/2 tsp. turmeric powder or haldi/huldi
A handful of coriander leaves, chopped (optional)
1 tsp. salt, adjust to taste
Juice of 1/2 lemon
Boil potatoes in their skin, peel and cut into small sized pieces. Note from Mamta I often use fresh potatoes, instead of boiling them.
Put the 'powa' or 'poha' in a colander, wash and leave in to drain for 15 minutes. Do not soak or it will get soggy.
Chop onion and green chillies into small pieces.
Heat oil in a wok or kadhai, and add cumin seeds or jeera and urad dal.
When the seeds splutter a little and the dal grains turn to light brown, not dark brown, add curry leaves.
Add onions and green chillies and fry for a couple of minutes, until softened.
Add turmeric powder, stir.
Add the boiled potatoes/other vegetables. If using unboiled potatoes, add them here. Stir and cook covered until soft. You may need to sprinkle some water to keep them from 'catching'.
Fry a for a minute or two and then add soaked flat rice or poha/powa.
Sprinkle salt to taste.
Stir gently, to mix everything up. Cook it covered, on low heat, for a few minutes so that the rice is heated through.
Add coriander leaves and squeeze some lemon juice.
Note from Mamta: You can garnish with a few roasted/fried peanuts.