It is hit or miss, each time I pick up some green mangoes in the local Asian market. I hope for sour, green mangoes. Most times they end up being, Mexican mangoes that look green, but are set to ripe soon and hence are slightly sweet.
When that happens, I set the green mangoes aside for smoothies, salads and other experimentation. This past week, after spending almost $10 on three perfect green mangoes, I was left with neither one to make Mango Dal or Pullihora. Instead I decided to use one of them with Poha for an alternative.
Poha is very easy to cook and you can make this dish in under 10 minutes. It is perfect for an afternoon snack or a quick Saturday morning breakfast.
1 cup red rice poha
1/2 green mango grated
1-2 jalapeno sliced
1 tbsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
2-3 dry red chilli
1/2 tsp turmeric
a dash of asafeotida
a few curry leaves (optional.. if you can find them)
1/4 cup cashews or you can use peanuts
salt to taste
Heat a tbsp of oil in a pan. Add turmeric and asafotida. Add all the ingredients except the curry leaves, poha, mango and jalapeno.
Fry till lightly golden. Add curry leaves and jalapeno and fry for 1-2 minutes.
Meanwhile, soak the poha in a bowl of water. Rinse, squeeze the water and toss the poha in with the seasoning. Add grated mango, or you can add mango pulp As much as you like , season with salt and continue to cook for another 2-3 minutes.
Remove from flame and serve warm with coffee or tea.