Vangi Pohe is a lesser-known variant of the traditional Poha that is a popular breakfast in Maharashtra. The brinjal pieces in the poha add a certain twist to this classic dish.
Add the poha to a colander and wet them completely by pouring water on them. Gently toss the poha as you are wetting it.
Leave the poha in the colander for about 10 minutes so that all the water drains from it.
Cut the brinjals into 1/2" pieces. Leave the pieces in water till you are ready to use them or they will turn black.
Making Vangi Pohe
In a kadai, over medium heat, heat the oil.
Add mustard seeds and wait till they crackle.
Add cumin seeds and stir-fry for a few seconds.
Add slit green chillies and curry leaves, and fry for a few seconds.
Add the brinjal pieces and about 1/2 tsp salt, and mix well.
Cook covered for about 5 minutes till the brinjal pieces soften. Uncover and stir at regular intervals. The brinjal pieces should be just soft and not mushy.
Add asafoetida, turmeric powder, salt and sugar.
Mix well for about a minute or till the sugar melts.
Add the soaked and drained pohe.
With a gentle hand, mix well. If the poha is too dry, sprinkle about 2 tbsp water on it and mix well.
Serve hot with finely chopped coriander leaves as garnish and a wedge of lemon on the side.
Notes
Use the thick variety of Poha (Jad Pohe or Jada Poha) to make this dish. With Patal or thin pohe, you will have a mushy, lumpy poha.
I always tear the curry leaves into smaller pieces before adding to tadka as it releases the aroma of the leaves.
Keyword Brinjal Poha, Vangi Poha, Vangi Pohe, Vankaya Atukulu
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