Mar 12, 2009

Ginger Phova

Ginger poha is something very much like kanda poha in Maharashtra. The days which we can not consume onion for religious reasons I started substituting a lot of ginger to make this dish flavorful. On any given day I would surely like to eat this with onion in it. That is one reason I have mentioned onion in my ingredients list below. But there are atleast 10 days in a month where we are told not to eat onion or garlic and I just omit onion and add a little more ginger and a table spoon of grated coconut. Fresh ginger gives out totally different flavor.

This was our staple during the initial days of our marriage. Then when our daughter started eating Indian breakfast but hated to have grainy texture this was last in the list. Now that she is growing up and willing to try the food we eat I serve this to her with yogurt and she loves this ! Though she calls this as rice :)


Ingredients:
2 tea spoons oil
1/4 tea spoon mustard seeds
4-5 curry leaves
turmeric powder
1/2 cup chopped onion
few peanuts (optional)
2 tea spoons grated ginger
4 green chillies
2 cup thick phova (washed)
chopped coriander leaves



Method:
Wash the phova.
Heat oil in a deep frying pan.
Add mustard seeds. When it starts spluttering add curry leaves.
Put turmeric powder and fry for couple of seconds.
Add chopped onion and fry till it becomes translucent.
Add ginger pieces, peanuts and fry for 5 minutes.
Add green chillies.
Mix the washed phova and fry for 3 minutes.
Finally add chopped coriander and serve hot.

Serves: 2
Preparation time: 15 mins

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