Veggie Foodie

Ingredients:

• 3 cups powa / poha (flat / beaten rice), washed with water and then spread to dry
• 2 medium potatoes, peeled and cut into small pieces (1 cm)
• 1 cup green peas, steam cooked
• 1 medium red onion, peeled and diced small
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tbsp udal dal
• 8-10 curry leaves
• 1 tsp turmeric powder
• 1 chili, diced
• 1 tsp sugar
• 1 tbsp lime / lemon juice
• 1 tsp salt or to taste
• Chopped coriander leaves for garnishing

Method:

1. Heat the oil in a medium-size pan and add udad dal and mustard seeds
2. When mustard seeds pop and udad dal become light brown in color, add curry leaves and onions and cook over medium heat for 2 minutes, till onions soften
3. Add potato pieces, grated chili, 1/2 tsp turmeric powder and half the quanity of salt and cook for 2 minutes, stirring occasionally
4. Add 1/3 cup water, cover and cook the potatoes over medium / low heat till soft, making sure they don’t get burnt for lack of moisture
5. When potatoes are cooked, add green peas, powa / poha, remaining salt, turmeric powder, sugar and lime / lemon juice and gently mix well
6. Cook for another 2 minutes, garnish with chopped coriander leaves and serve hot

Serves: 3

Remarks:

You can substitute potatoes / green peas with soya peas / corn kernels