Bharali Wangi
Kanda Pohe, also known as Onion Pohe, is a popular breakfast dish from Maharashtra, India. It is made using flattened rice (pohe) along with onions and a few spices, and is typically served with a garnish of fresh coriander leaves and a squeeze of lemon juice. Here's a recipe for making Kanda Pohe at home: Ingredients: 2 cups thick poha (flattened rice) 1 large onion, finely chopped 1 small potato, peeled and diced (optional) 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/4 tsp asafoetida (hing) 1-2 green chillies, finely chopped (adjust as per spice preference) 8-10 curry leaves Salt to taste Sugar to taste (optional) 2 tbsp oil Fresh coriander leaves for garnish Lemon wedges for serving Instructions: Rinse the poha in a sieve under running water for a few seconds. Drain and keep aside for 5-10 minutes to let it soften. Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter. Add asafoetida (hing), finely chopped onio...