paua
Depending on the region and often the family, this dish goes by paua or poha. In my house, it most definitely paua. I feel right at home when I eat this simplistic dish made of flattened rice with home made fresh yogurt.
You can elevate paua by serving with cilantro chutney, finely diced tomatoes, lemons…. the combinations are endless.
1 ½ cup flattened rice
100g potato, peeled, diced
⅛ cup peas
1 tbsp water
1 tbsp oil
pinch of hing (asafetida)
¼ tsp turmeric
½ tsp salt
2 tsp ginger chili paste
squeeze of lemon
handful cilantro, chopped finely
Thoroughly wash flattened rice in water & directly transfer to a strainer. Let it stand over an empty pot to drain out excess water. Allow to stand for 15 to 20 minutes. Meanwhile, get the rest of your ingredients ready.
Heat oil in a pot on medium heat. Add hing and allow to bloom. Next, add turmeric, salt, peas and potatoes. Cook covered for 4-5 minutes. Next, add the ginger chilli paste and mix. Cook uncovered for another 2 minutes. Keep stirring occasionally and check if the potatoes are cooked through. Finally, gently stir in the paua and mix thoroughly. Squeeze some lemon and add the cilantro. Taste check and adjust for salt. If you need extra ginger chilli paste, make a little well in the centre of the poha and add a tiny smidge of oil. Add the paste into the oil and wait for it to be fragrant before mixing it into rest of the paua. Cook for another 2 minutes. It is normal for some of the flattened rice to stick to the bottom of the pot. I usually scrape it off and incorporate it into the rest of the dish because it really is my favorite part!
Serve hot with yogurt.