Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur Jaffrey

Author:Madhur Jaffrey [Jaffrey, Madhur]
Language: eng
Format: azw3
ISBN: 9781101874868
Publisher: Knopf Doubleday Publishing Group
Published: 2015-10-26T16:00:00+00:00

Dried turmeric

FLATTENED RICE WITH POTATOES

PHOVA USLI, AN UPMA

This is an absolutely delicious and simple breakfast or snack dish from the coastal Konkan region of western India. The texture is rice-like, but soft and much airier, and can collect in delicate lumps. I often make it for lunch and serve it with a large salad filled with lettuce, cucumbers, and tomatoes. You can use one whole dried red chili if you want the dish mild, and two (snapped in half) if you want the dish hotter. Many Indians prefer to add fiery fresh green chilies instead, one, two, or three, either split in half lengthwise or sliced into thin rings. Lime or lemon wedges should be served on the side.

To reheat, sprinkle with a tablespoon or two of water, cover, and put over very low heat. Toss gently now and then.

SERVES 3–4

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