Ingredients:

• Poha – 2 cups (Extra thick).
• Mixed vegetables – 2 cups.
• Onion – 1 (small).
• Mustard seeds, Jeera – 1/2 tsp.
• Curry leaves – A bunch.
• Red Chillies – 3.
• oil – 2 tbsp (For tadka).
• Turmeric and Hing – A little.
• Butter to taste.
• salt to taste| For Masala:
• Cinnamon – 1 small piece.
• Coriander seeds – 4 tsp.
• Red Chillies – 4.
• Fenugreek seeds – 1 tsp.
• Poppy Seeds – 1 tsp.
• Channa dal and Urad Dal – 1 tsp.
• Half an onion, chopped.
• Tomatoes – 3 (Medium sized).
• Grated fresh Coconut – 1 -2 tbsp.
• Tamarind concentrate or string of Tamarind – 1/2 tsp.
• Roast all the dry masalas and grind all the above masalas together with some water and keep aside.

Method:

1. Clean poha and keep aside. Now place the cooker on the stove and heat oil.
2. Sputter mustard seeds, jeera, curry leaves, turmeric, hing and red chillies.
3. Now add onions and fry till they turn slightly brown.
4. Now add all the vegetables and poha.
5. Stir everything and add salt according to your taste.
6. Stir it for some time.
7. Then add the above prepared masala into the cooker.
8. If the water is less, add some more.
9. Place the cooker lid without whistle for 10 – 15 mins.
10. Keep stirring the contents for sometime.
11. Then put the whistle and allow it to cook for three whistles.
12. Now serve with butter, coriander leaves and coconut garish.

Recipe courtesy of Sify Bawarchi