Aval upma with banana

Method

1. Put 220 g poha in a sieve and rinse under the tap for 20–30 seconds, tossing, until it softens when pressed. Drain and leave it in the sieve for 5 minutes.
2. Dice 120 g (~½ medium) potato into 1 cm cubes. Chop 100 g (~½ medium) onion. Slit 1 green chilli lengthwise into big pieces.
3. Heat 1 tbsp coconut oil in the kadai on medium heat for 1 minute. Add 30 g peanuts and fry 2–3 minutes, stirring, until they crackle and turn a shade darker. Lift them out onto a plate.
4. In the same oil, add ½ tsp mustard seeds and wait until they pop, about 30 seconds. Add ¾ sprig curry leaves and the onion and cook 2 minutes until soft.
5. Add the potato, ½ tsp turmeric and a pinch of the 1¼ tsp salt. Cover and cook on medium-low heat for 5–6 minutes, stirring once, until a fork goes through the potato easily.
6. Add the chilli, the poha and the rest of the salt. Toss gently on low heat for 2 minutes, until hot through. Squeeze ½ lemon over and scatter the peanuts on top. Serve with 4 banana.

Tips

• Whole peanuts are a choking risk for children under 5. Crush theirs or leave them out.
• If the poha turns mushy, it was rinsed too long. Thick poha needs only a quick rinse.

Make it easier

• The night before: Dice onion and potato for aval upma tonight.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: peanut.
• Toddlers: take their portion out before adding chilli or pepper.