Poha

Poha is flattened puffed rice, and this dish is particularly popular in the Western regions of India.

The flattened rice is also symbol of "humility" in Indian circles thanks to certain mythological stories.

Those expecting dewy-eyed and misty stories about humility and devotion are likely to be disappointed since the CC adopts the thoroughly Churchillian perspective that "the humble indeed have a lot to be humble about."

Not this dish though.

Ingredients

4 cups poha
1 large potato
1 small red onion
2-3 green chillies
1 tbsp mustard seeds
8-10 curry leaves
1 tsp turmeric

1/2 cup grated coconut
1/4 cup chopped cilantro
1 lime

Recipe

Just quickly rinse the poha, and let it drain. Every few minutes, "fluff" it to ensure it's loose and dry.

This is really an easy step, and hence easily "delegated" but to do it right, you need to keep kinda "fluffing" the stuff every 10 mins-ish to make it dry out. Those of you who possess a "Jamie" (or three) might want to take advantage of this meta-recipe step that the CC provides gratis for your delectation and pleasure.

Fry some oil, add the mustard seeds until they splutter, then the curry leaves, then the onions and green chillies. Y'all are all old hats at this (or turning into old hats which is the same thing.)

Then fry the potatoes. This is our old friend Maestro Maillard again.

Hells bells and puppydog tails, he shows up a lot, dun' he?

Add the turmeric, salt to taste, and some water, and let the potatoes boil in it.

This step always takes longer than you think it will take. Of such impatience is cooking made.

Does this reinforce "humility"? Possibly. Ask the Indians. The Cowboys just wanna eat.

Towards the end, add the poha (not shown.) It will only take about a minute to cook. Y'all won't go wrong in this step, trust the CC. There are plenty of recipes for y'all (and the CC) to screw up; this is not one of them.

Garnish with coconut and cilantro leaves, and squeeze a lime all over it.

Poha