A January-February specialty in the agricultural regions of Western India, ponkh (in Gujarati; in Marathi = hurda) are the young immature seeds of sorghum (jowar.)They are delicious raw, or roasted, and are eaten, among the Gujarati population, with a fiery peppery sev (= fried chickpea dough.) Sometimes people add sugar or sugar bits but the CC never cared much for that.
Unfortunately, they have a shelf life of about a day (after which they turn all sticky and nasty) and so they don't travel at all.
The CC used to be a big fan (as was his grandfather before him.)
[ On a side note, this idea for the post was a suggestion by a fellow reader who also pointed out its seasonal nature thus forcing the CC to write about it pronto. Take a bow, young lady. You know who you are. ]
