Serving size - 4

Ingredients

• 2 cup Pohe (Flaked, beaten rice),
• 2 medium size onions,
• 1 medium size potato,
• 3-4 green chilies,
• 1 tsp lemon juice (optional),
• 2 tsp sugar,
• salt to taste,
• 2 tbspoon oil,
• 2 teaspoon mustard seeds,
• 1/2 teaspoon asafoetida,
• 2 teaspoon turmeric powder,
• coconut and coriander leaves for garnishing.

Method

1. Rinse Pohe in water and drain. Set them aside for 10 minutes.
2. Add some salt, sugar and lemon juice to them.
3. Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces.
4. Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, potatoes and green chilies.
5. Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir.
6. Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes.
7. Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.

Variation: Try different versions of kaande pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage. Add any of these vegetables at the time of tempering and follow the rest of the method same as above.
Add 1 teaspoon black Maharashtrian masala for a different flavor.
Drizzle a little bit of ghee on top before serving.