Name: Ginger Poha/ Adrak wale Pohe/ Aalyache Pohe recipe by Prachi Shenvi at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 3 fist full poha (that's how we measure poha per person); 2 inch piece of ginger; 2 tablespoon freshly grated coconut; 3-4 green chillies (adjust according to their heat); 1 &1/2 teaspoon of cumin seeds; 1 teaspoon turmeric powder; 2 pinches of hing/asafotida; 5-6 curry leaves; 2 tablespoon (heap full) jaggery/gud; 3/4th teaspoon musturd seeds; water; salt to taste; 1 tablespoon oil for tempering

ABOUT Ginger Poha/ Adrak wale Pohe/ Aalyache Pohe RECIPE

This is a traditional recipe from Goa. During Ganapati/Diwali or any auspicious day when eating onion is prohibited this version of poha is made for breakfast.

Ingredients Serving: 3

3 fist full poha (that's how we measure poha per person)
2 inch piece of ginger
2 tablespoon freshly grated coconut
3-4 green chillies (adjust according to their heat)
1 &1/2 teaspoon of cumin seeds
1 teaspoon turmeric powder
2 pinches of hing/asafotida
5-6 curry leaves
2 tablespoon (heap full) jaggery/gud
3/4th teaspoon musturd seeds
water
salt to taste
1 tablespoon oil for tempering

Instructions

1. Soak poha for 5 to 7 mins
2. In a grinder add ginger, 1 teaspoon cumin seeds, 1 tablespoon fresh grated coconut and green chillies (save 1 for tempering and use the remaining ones). grind in to a coarse paste. No need to add water.
3. Heat oil in a kadhai, add musturd seeds, cumin seeds (1/2 teaspoon saved), hing/asafotida, curry leaves, green chilli, the ground mixture, turmeric powder, salt & jaggery in that order.
4. Once the jaggery starts to melt add poha and mix well. keep the heat low. Sprinkle little water if the poha feels dry. Cover and cook for 2 mins.
5. Sprinkle the remaining fresh coconut as a garnish.

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