Masala Guava Poha (Maharashtrian Style)
Start your day with this Maharashtrian style Guava Poha, a delightful fusion of traditional poha with the chewy sweet, tangy flavours of dehydrated guava. Light yet filling, this vibrant dish is seasoned with mustard seeds, curry leaves, and a touch of spices, bringing a refreshing twist.
Cuisine
Indian
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- Poha (Thick flakes) - 2 cups
- Onion - 1 medium (finely chopped)
- Goosebumps Masala Guava - ½ cup (Chopped)
- Mustard seeds - 1/3rd teaspoon
- Cumin seeds - 1/2 teaspoon
- Curry leaves - 8-10 nos
- Green Chili - 1 no. (finely chopped)
- Asafetida - 1 pinch
- Peanuts - 1½ tablespoons
- Turmeric powder - 1/4 teaspoon
- Lime Juice - ½ teaspoons
- Sugar - 3/4th teaspoon
- Grated Coconut - 1 tablespoon
- Salt to taste
- Oil - 2 tablespoons
- Coriander leaves - 2 tablespoons (finely chopped)
Directions
- Take poha in a large strainer, wash it 1-2 times by gently sifting them with your fingers under running water. Drain the excess water through a strainer. Sprinkle salt and sugar over it, mix/toss well and keep aside.
- Heat 2-tablespoons of oil in a pan. Add mustard seeds; when they start to splutter, add cumin seeds, green chilies, curry leaves, peanuts and a pinch of asafoetida. Allow them to sizzle until the chilies turn crisp for approx. 30-40 seconds.
- Add chopped onions and sauté until onions turn translucent., Add chopped Masala Guava and salt, Mix well and cook until guava is hot. Stir in between occasionally to prevent sticking.
- Add turmeric powder, Mix well and cook for a minute, Add soaked poha.Mix well. Cook for 2 minutes. Add lime juice, dry grated coconut and finely chopped coriander leaves.
- Mix well and turn off the flame. Serve Hot.
