Vangi Pohe

Vangi Pohe in Marathi

Time: 15 minutes
Servings: 4

Ingredients:
2 cups thick Pohe
4-5 baby eggplants
For tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/4 tsp hing, 1/2 tsp turmeric powder
1 spring of curry leaves
2 to 3 green chilies, slit lengthwise
1/2 tsp sugar
Salt to taste
2 to 3 tbsp fresh coconut (scraped)
cilantro, finely chopped

Method:
1) Make 4 to 6 pieces of each eggplant. Immerse them into water.
2) Wash pohe and drain the water using fine mesh colander. Cover it for 10 minutes.
3) Heat oil into a kadai. When hot, turn heat to low. Add mustard seeds, hing, turmeric powder, curryleaves and green chilies. Saute for few seconds, remove the eggplant pieces from water and add it to the kadai. Mix well and cover with a lid for 2-3 minutes.
4) When eggplant pieces are almost cooked, add soaked pohe. Mix well. Also add salt and sugar. Cover the kadai and let the poha cook for couple of minutes.

Tips:
1) Do not over-cook. Otherwise poha will become crunchy and dry.