I have already given the introduction to this here .
This is the simplest of pohas prepared in this way. This was a must in all Konkani wedding breakfasts along with upma. But these days idlis and wadas have replaced this traditional dish.
I could not get the red color to this poha because of the chili powder. The large stock of chili powder that I have here gives very good taste but the color is pathetic.
Ingredients: Poha/avalakki (thin) 1 cup Coconut (fresh) ½ cup Jaggery 1 tea spn Phova pitto 1 tea spn Salt
I tried this dish with medium thick poha, but taste was not at all something like the original thin poha.
Method: Dissolve jaggery in 1-2 tea spn water (Usually black color jaggery, which is in thick liquid state is available at our native, is used for this dish. But since it is not available here, use normal jaggery).
Add salt, coconut and ‘phova pitto’ and mix well with hand. Now add poha and mix (if required sprinkle some water, just to make the poha soaked. Since thin poha is used, it gets mushy if more water is added).
Serves: 2 Preparation time: 5mins
V’s grandmother mentioned about this dish during our last India trip, somehow it had slipped out of my mind. Cooked okra is mixed with raw onion, coconut and some other ingredients to make this delicious bharth . It makes a great combination with some spicy papad(happal) . This is a classic Konkani recipe. It can be made with roasted eggplant(brinjal), cooked okra or some other vegetables.
I personally didn’t care much for it because of the raw onion. So aayi makes any bharth without onion for me and with onion for everyone else. So if you are a raw onion hater like me, go ahead and leave it out.
Ingredients: 2 cups okra(bhinde/bhende) cut into pieces 1/4 cups fresh/frozen coconut 1/4 cup chopped onion A pinch asafoetida(optional) 4 green chillies 1/4 tea spn tamarind extract Oil Salt
Method: Heat a little oil and fry okra for 5-6mins. Then add very little water and let it cook. (Traditionally it is not fried, just cooked with little water, but since it becomes too slimy that way, I fried it before adding water. Alternatively, okra could be steamed without adding any water). In a bowl, mix coconut, onion with green chillies, tamarind, asafoetida(optional). Mix very well using your fingers. Now add the cooked okra and mix well, mashing the okra a bit. Serve with papad as a side dish.
Serves : 1-2 Preparation time : 15mins
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