Vangyache dadpe Pohe

Vangi Pohe in Marathi

Time: 10 to 15 minutes
Servings: 4-5

Ingredients:
1.5 cups thick poha (approx 4 fistful)
1/2 to 3/4 cup roasted eggplant
2 medium onion, finely chopped
For tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/4 tsp hing, 1/4 tsp turmeric powder
1 tsp chili, coarsely ground
2 tsp lemon juice (optional)
1 tsp sugar
salt to taste
2 tbsp chopped cilantro

Method:
1) Dry roast poha till crispy. You may roast pohe in microwave.
2) Transfer pohe into a big mixing bowl. Heat oil into a tadka pan. Add mustard seeds, hing and turmeric powder. Pour tadka over roasted poha.
3) Add onion, lemon juice, green chili, salt and sugar. Mix with a spoon. Add roasted eggplant and mix well with hands.
Serve.

Tip:
1) To make it a quick breakfast, roast and peel eggplant. Put it in a airtight container and refrigerate. It will stay good for 5-6 days in refrigerator. Microwave the required amount of pulp for 30 to 40 seconds and use.