Chura Sabji

Rinse the flattened rice (chura/poha) in a colander under cold water for 30 seconds. Drain and set aside for 5 minutes — it will soften slightly. Do not soak for too long or it will become mushy.

Heat mustard oil in a wok or kadai over medium-high heat until it just smokes. Reduce to medium heat.

Add cumin seeds and let them splutter. Add sliced onions and cook for 5–6 minutes until softened and lightly golden.

Add julienned ginger, sliced garlic, and slit green chillies. Stir-fry for 2 minutes.

Add diced potatoes and toss well. Add turmeric and red chilli powder. Stir to coat the potatoes with the spices.

Add 100 ml of water, cover, and cook on medium heat for 8–10 minutes until the potatoes are cooked through and tender.

Add chopped tomatoes and cook for 3 minutes until they soften.

Add the rinsed and drained flattened rice. Toss gently but thoroughly to mix everything together without breaking the rice flakes.

Cook on medium heat for 3–4 minutes, stirring gently, until the chura is heated through and has absorbed the flavours. Taste and adjust salt.

Garnish with fresh coriander leaves and serve hot as a breakfast or light meal.