This is a very traditional East Indian dish. It is usually prepared on the next day after a wedding. Of course, it would be cooked with alcohol along with water. But, we are going to behave decently …for now. So I’m going to show you how to make tope. You can use mutton, buff or beef. And although this looks like rice, it’s not. It’s poha. Yes, poha can be quite versatile! I don’t understand why people just stick with that same old breakfast item that is quite boring. Let me show you innovative ways with poha. Follow my recipes and you’ll get more ideas.
- 500-700 gms red meat, boiled in a pressure cooker
- 1/2 pod garlic, paste
- 2 green chilies, slit
- 1″ ginger, paste
- 3 med onions, chopped
- 3 tomatoes, chopped
- 2 flat tbsp Bottle masala
- 1-2 lemons
- salt to taste
- vegetables of choice like carrots, green peas, potatoes, cut into small cubes
- 300 gms poha
- water to cook
- Heat a non pressure cooker and add oil. Then add the onions, ginger, garlic, chilies and salt.
- Once cooked, add the tomatoes.
- Add the bottle masala and fry.
- Add the meat and potatoes(last 5minutes) and fry a few seconds(totally 15minutes). Add water and put the lid and whistle to create pressure.
- If water has evaporated, squeeze the lemons and add thick poha and gently stir well.
- Cover the lid and put the whistle only to steam for 10minutes but do not wait for the whistle.
- Don’t open. Let it rest for 15minutes at least
- Add the potatoes, carrots and peas and cook.
- Squeeze the juice of 3 lemons into your dish.
- Then add your poha and stir well. Ensure the poha is mixed nicely and not just one part drenched in water while the others remain hard, uncooked and dry. Fold in very gently without breaking.
- You can add some coriander leaves too.
- Serve hot with a nice beet root kuchumber or any curd based salad alon with a lemon wedge at the side.
- Rehydrate while reheating.
I hope you enjoy cooking and eating/serving my dish. Bon Appetit!
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