Out & About
Cooking with Friends
May 18, 2017
2 cups Buckwheat
2 tbsp sunflower oil
1 tsp mustard seeds
2 tsp cumin seeds
8-10 curry leaves
3 tbsp chillies chopped finely (or as per your taste)
2 tbsp ginger chopped finely
1 tsp turmeric
2 tsp red chilli powder
salt to taste
1 large red capsicum diced
1 cup fresh coriander leaves
1 - 2 fresh lime juice
1 cup shredded coconut
1/2 cup roasted cashew nuts
Soak Buckwheat in cold water overnight or for at least 6 hours. After soaking wash and drain water.
In a wok add the oil, mustard seeds and cumin seeds and allow to crackle. Add the curry leaves, chillies, ginger, turmeric, red chilli powder and stir.
Add the buckwheat, salt, capsicum, fresh coriander leaves, lime juice, coconut and stir. Cook on low heat for about 10 minutes.
Before serving add the cashew nuts, either stir into the salad or sprinkle on top.
Serve hot like Poha!
I'm busy working on my blog posts. Watch this space!
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