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Ingredients:
- Pressed rice (poha) 1 1/4 cups
- Onions 2 medium
- Sweet corn kernels 1 cup
- tomatoes 1 medium
- french beans 8-10 beans
- peas 1 cup
- carrot 1 medium size
- paneer - 100 grams
- sprouts - 2 tblsp
- Fresh coriander sprigs 5-6 + to garnish
- Green chillies 3
- Oil 1 -2 tablespoons
- Mustard seeds 1 teaspoon
- Cumin seeds 1 teaspoon
- Asafoetida (hing) 1/4 teaspoon
- Curry leaves 6-8
- Salt to taste
- Turmeric powder 1/4 teaspoon
Methods:
- Boil sufficient water in a deep non-stick pan, add corn kernels and peas and cook them for 5 minutes.
- Chop onion, tomatoes, carrot , beans . Chop coriander leaves. Chop green chillies roughly. Put the pressed rice in a sieve, pour water over it and wash it thoroughly. Set aside for 10-15 minutes.
- Drain the sweet corn kernels and set aside.
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds and asafoetida, curry leaves, green chillies and chopped veggies, sprouts and paneer pieces , mix everything well. Add salt, mix well, cover and cook on medium heat for 2-3 minutes.
- Reduce heat, add turmeric powder and corn kernels and peas and mix well.
- Add poha and coriander leaves and mix. Sprinkle some water on top, mix, cover and cook on low heat for 5 minutes.
- Transfer into a serving bowl, garnish with a coriander sprig and serve hot.
