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     Title: Kanda Poha
Categories: Breakfast, Indian
     Yield: 1 servings

     1 tb Vegetable oil
     1 ts Mustard seed
     1 tb Green chillies; chopped
     8    Curry leaves; up to 10
     1 md Onion; finely chopped
          Salt; to taste
     1 ts Turmeric powder
     2 c  Cooked poha (rolled rice
          - flakes)
     2 tb Cilantro; chopped

 Heat oil until a few mustard seeds pop, oil is then ready. Put in
 mustard seed, stir 15 to 20 seconds, covered. Seeds will pop out if
 uncovered. Stir in chillis and add curry leaves. After 2 to 3 minutes
 add in onion. Stir until starting to yellow. Add your salt here. It
 helps onion cook down. Stir salt well. Add tumeric. Mix very well.
 Add poha. Mix until all rice is golden in color from turmeric.

 Right before taking off heat add in the cilantro.

 Take care not to burn the mustard seeds. I imagine if one cooked in
 mustard oil they could skip the seeds.

 Recipe by Chef Harpal Singh Soki

 Recipe FROM:
 <gopher://sdf.org/0/users/sanjuro/indian-food/kanda-poha.txt>

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