Wednesday, 25 November 2015

Kande Pohe. If you've had too much of this, you aren't an ideal partner!

A Korean friend once told me that if a woman could make delicious kimchi, she was regarded as a good cook. Similarly, in Maharashtrian culture, a preparation of Kande Pohe (कांदे पोहे) is indicative of the woman's culinary abilities. 

In the olden days, tea and kande pohe were always served to prospective grooms visiting the girl's place. Thus, Kande Pohe were synonymous to matchmaking! If somebody has had a lot of them, it probably means that they got 'rejected' a couple of times  :)

Kande pohe literally translates to onion and pohe, which are the key ingredients of this recipe.

Here's what you'll need:

Recipe for Kande Pohe:

Serves 2


Pohe (Thick variety) 100 gms
Potato 60 gms
Onion 50 gms
Green chilli 2, broken into 1" pieces
Groundnuts 10-15
Oil 2 tsp
Mustard seeds 1/4 tsp
Asafoetida 1/2 tsp
Turmeric 1/4 tsp
Curry leaves 1 sprig
Salt To taste(~1/2 tsp)
Lemon juice 1/2 tsp
Coriander and grated fresh coconut for garnishing

How to make Kande Pohe:

1.Wash the pohe in a colander and keep aside to drain the excess water.
2.Peel the potato (if you like it, keep the skin on) and cut into thin slices, like you would for Potato Kachrya.
3.Peel and chop the onion.
4.Heat oil in a non-stick pan and add the mustard seeds.Once they crackle, add asafoetida and turmeric. Next add the curry leaves and chillies.
5.Add potato, onion and groundnuts. S
auté the mix until the potato is cooked.

6.Now add the pohe and stir well until combined.
7.Add the salt and stir.

8.Take it off the heat and add the lemon juice.
9.Garnish with freshly cut coriander and coconut.

Kande Pohe are usually served with a cup of tea and roasted papad.Alternatively, you could have them by themselves.Theyr'e best consumed warm.

This recipe will give you ~580 calories

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