Crunchy Poha

Ingredients

• Rice flakes: 150 g (1 ½ cup)
• Tomato: 50 g (1 medium size)
• Oil: 50 ml (3 tbsp + 1 tsp)
• Capsicum: 30 g (1 small size)
• Carrot: 30 g (1 small size)
• Onion: 30 g (1 small size)
• Cabbage: 30 g (½ small size)
• French bean: 30 g (6 pieces)
• Groundnut: 20 g (2 tbsp)
• Green chilli: 5 g (2 pieces)
• Mustard seeds: 0.50 g (½ tsp)
• Curry leaves: 1 g (A few)
• Salt: to taste

Method

1. Chop the vegetables.
2. Soak the flaked rice in water for 1 minute, strain, and set aside.
3. Heat 1 tsp of oil in a pan, roast the groundnuts until crunchy, and set them aside.
4. Heat the remaining 3 tbsp of oil. Add the mustard seeds, curry leaves, and green chillies. Fry the onion until it turns golden brown.
5. Add the chopped vegetables and fry until they soften.
6. Add the soaked rice flakes and salt, and stir-fry for 1-2 minutes.
7. Add the roasted groundnuts and serve immediately.

(Garden to Kitchen, Vigyan Prasar)