Poha, with no oil

It is absolutely possible to make tasty poha without oil. This is an adaptation of my mother’s Sunday brunch recipe.

Slice an onion. Cook over low flame in a clay pot until soft. Add chopped potato of the size you prefer and sprinkle 1/4 tsp salt (to extract water from the vegetable). Mix a bit, cover the pot and let it be for a couple of minutes. Stir occasionally and add water as needed to avoid sticking to the pot. When potato is half-cooked, or whenever after five minutes of putting salt, add 1/4 tsp turmeric. Stir and continue to cook covered (reminder: stir occasionally). Once done, remove from fire. Repeat with onion and cauliflower, adding 1/2 cup chopped coriander and two chillies (cut as you like). In parallel, soak barnyard millet flakes (about two fistfuls) in water for 2-5 minutes, and then squeeze out the water and set it aside. Once the cauliflower is cooked, add back the cooked potatoes and the millet. Mix it gently over high flame for a minute or so, basically till it becomes hot. Serve in a bowl, after sprinkling juice of one lime.

Enjoy!