Ingredients
- Poha / Atukulu - 2 to 3 cups
- Oil - 2 tbsps
- Mustard seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Dry Red chillies - 2
- Curry leaves - 1 spring
- Carrots thinly sliced - 1 medium size
- Green chillies slit lengthwise - 4
- Onion chopped finely - 1 medium size
- Potatoes sliced very thin - 1 medium size
- Peanuts - 1/2 cup
- Turmeric powder - 1/2 tsp
- Lime juice - 3 tbsp
- Salt to taste
- Chopped coriander to garnish
Method
- Put the poha in a collander and wash under running water for 2 minutes. Keep aside to drain.
- Heat the oil in a pan on a medium flame and add the mustard seeds, cumin seeds and dry red chillies.
- When mustard seeds starts spluttering add curry leaves and green chillies.
- Add the chopped onions. Fry them till soft.
- Add the peanuts, carrots and potatoes and stirr frequently, cook for 2-3 minutes.
- Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and salt, stir well to mix all ingredients.
- Cook for another minute. Turn off the heat. Pour lime juice over the poha and mix well.
- Garnish with chopped coriander and serve hot.
Ingredients - Bhindi washed and dried - 20
- Oil - 4 Tbsp
- Cumin Seeds (Jeera) - 1/2 Tsp
- Pinch of asafetida powder
- Coriander powder - 3 Tbsp
- Dried Mango powder (Amchur) - 2 Tbsp
- Chilli powder - 3 Tbsp
- Sambar powder - 4 Tbsp
- Salt to taste
Method
- Cut each bhindi lengthwise.
- Heat 2 tbsp oil in a pan and fry bhindi for few minutes.
- Combine stuffing ingredients and mix well. (Amchur,Coriander powder,Chili powder,Sambar powder,salt and little oil just enough to mix all dry ingredients )Stuff each bhindi with the mixture.
- Saute cumin with the remaining oil when it starts to crackle then add asofetida and cook for few seconds.
- Add the bhindi and saute till it is cooked completely.
- Serve stuffed bhindi hot with chapati or rice.
Ingredients
- Baby potatoes, boiled - 15-20
- Fennel seeds (saunf), crushed - 1 1/2 tsp
- Oil - 2 tbsp
- Asafoetida - 1/4 tsp
- Turmeric powder - 1/2 tsp
- Salt to taste
- Coriander powder - 1 tsp
- Red chilli powder - 1/2 tsp
- Yogurt or Curd- 1/2 cup
- Fresh coriander leaves, chopped - 2 tbsp
Method
- Heat oil in a pan. Add asafoetida and turmeric powder.
- Add potatoes and mix. Sauté for two to three minutes.
- Add salt, coriander powder, red chilli powder and crushed fennel seeds and mix well.
- Add yogurt and salt and mix. Cook for two minutes.
- Add coriander leaves and mix well.
- Serve hot with puris or rotis.
Ingredients 
