VEGETABLE POHA / AVAL UPMA / ALOO POHA / KANDE POHA

This poha is best when done with thicker variety.

INGREDIENTS:

Thick poha / Getti aval - 2 cups
Carrot - 1
Potato - 1
Shelled peas - 1/4 cup
Chopped onions - 1/4 cup (optional)
Salt - as per taste
Chopped coriander leaves - 1 tablespoon
Scraped coconut - 1 tablespoon (optional)

For tempering:

Oil - 2 tablespoons
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Peanuts - 1 tablespoon
Green chillies - 2
Hing
Curry leaves - a sprig

METHOD:

Wash the poha gently, drain the water completely and keep aside for 10 - 15 minutes. (By doing like this, the texture of the poha will be maintained instead of soaking in water for some time. However, if elders prefer the poha to be soft, soak in water for 10 minutes, squeeze out the water completely and use).

Heat oil in a kadai and temper with the given ingredients, add the chopped onions( I haven't used) and when translucent add the shelled peas, diced potatoes and chopped carrot. Loosen the poha gently with your hands and then add the poha. Add salt, mix it gently, sprinkle some water and cook it covered till soft. Add the grated coconut and mix gently again. Garnish with coriander leaves. Serve with any chutney of your choice or tomato ketchup. Tastes fantastic when served hot.

NOTE: You can also squeeze the juice of a lemon at the end. If done with potatoes it is aloo poha and if done with onions it is kande poha.