One of my favorite breakfast while growing up was Poha upma. Each family/region probably has a different version of this and I found that the Oriyan version is much more simpler and faster to make.
One of my favorite breakfast while growing up was Poha upma. Each family/region probably has a different version of this and I found that the Oriyan version is much more simpler and faster to make.
Ingredients:
- Chuda(chiwda)-300gm
- Tomato- 300gm
- Piaja (Onion)-100gm
- kancha Lanka (green chili)- 4pcs(as per taste)
- Ada (ginger)-1 inch
- Bhrusanga patra (curry leafs)- 10 gms
- Refine tela (refined oil)-3 tbs
- Haladi gunda (turmeric powder)-1tsp
- Sorisha (mustard seeds)- 2tsp
- Pana Mahuri (saunf)- 2tsp
- Luna(salt)-as per taste
Instructions:
- Cut thin slices of onion and tomato. Keep aside.
- Slit the green chilies and crush the ginger.
- Heat oil in a deep pan, add mustard seeds, saunf, when starts splutter add onion slices, green chilies, crushed ginger and curry leafs. Fry it for sometime till the onion becomes golden.
- Add tomato to the above mixture, stir and cover it.
- Wash the chiwda and soak it in water for 1 min.
- Now takeout and add to the mixture in the pan.
- Put turmeric powder, salt. Stir well to mix everything properly, cook it for 2 more minutes remove from flame and garnish with coriander leafs.
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