I try to find as many different breakfasts as I can to avoid monotony. I learnt this version of pohe from my North Indian friends and my father likes it because it is more moist than the conventional kanda pohe/batata pohe.
- Pohe/Beaten Rice – 1 Cup
- Tomato – 1 Small
- Onion – 1 Small
- Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/8 tsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Curry Leaves – 3 or 4
- Asafoetida – A Pinch
- Oil – 1 tbsp
- Salt to Taste
- Add pohe to a colander and hold it under running water for about 30 seconds.
- Set aside for 1 hour to drain completely.
- Chop the tomato into 1/2″ pieces.
- Chop the onion into fine pieces.
- In a wok/kadai, heat the oil.
- Add the mustard seeds and wait till it splutters.
- Add cumin seeds and fry for a minute.
- Add onion pieces and fry till transparent.
- Add tomato pieces and fry till soft.
- Add asafoetida, turmeric, and curry leaves.
- Fry for a few seconds.
- Add the drained pohe and mix well.
- Serve hot.
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