This unique recipe of Kobi poha was shared by my friend Aparna Kamat. Onions are avoided on auspicious days by the Hindus. Cabbage is used as a substitute as it adds texture to the dish. Normally made at the temples in Goa, this dish is an example of how one can innovate and churn out something really delish!
200 gms Thick/ jada poha/ beaten rice, washed and drained. (Do not soak)
1 potato peeled and chopped
A large bowl of Kobi/ cabbage chopped roughly
A handful of peas
3 tbsps of finely chopped coriander leaves
Juice of one large lemon or as required
A large pinch of turmeric
For the tempering:
3 tbsps oil
2 tbsps Ghee/ clarified butter
1 heaped tsp Cumin seeds
7 green chillies chopped fine
2 sprigs curry leaves
1 inch piece of ginger grated
Heat the Ghee and oil mixture. Drop in the cumin seeds and after they splutter add the curry leaves, ginger and green chillies. Saute for a few seconds. Drop in the cabbage, peas, potato, turmeric and salt. Saute on a gentle flame for a couple of minutes. Add a quarter glass of water, cover and cook till done. Takes about three minutes. Do not overcook. Drop in the drained Poha and mix thoroughly. Check the salt. If required add more. Add lemon juice . Garnish with finely chopped coriander leaves. Give it a quick mix , switch off and serve hot.
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