Gravy of Poha & Eggs

The combination of poha and eggs is very nutritious; poha are a good source of iron and egg a rich source of protein.

Poha is flattened rice; these flat, light, dry flakes of rice swell when added to liquid. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain.

The recipe of this tasty gravy:   

  • In adequate quantity of rice bran oil sauté finely sliced pieces of (4 small) onions, meld the translucent onion mixture with finely sliced pieces of curry leaves (handful), add pieces of a bay leaf and smidgen the mixture with salt according to preference of taste.
  • Enrich the mixture with finely sliced pieces of (3 medium) tomatoes, a pinch of turmeric powder, half a tsp. of garam masala, a tsp. of kashmiri chilli powder.
  • Soak handful of poha (the thick variety) in water and immediately add the squeezed poha to the mixture, add adequate quantity of water and chicken stock to blend with the mixture for gravy.
  • Add hard boiled eggs (4 to 6 – slice the egg into halves); slightly dip the egg slices into the warm gravy.

Enjoy this gravy with bread

Happy Eating 

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