Today's Breakfast- Puva Bataka

Another one of my favorite items is puva bataka. I could eat it for breakfast, lunch or dinner! Some also call it puva upma. Here is how I made it ..

• 1 potato
• 1 onion
• 1 cup puva or beaten rice
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 cloves of garlic ground into paste
• 1" piece of ginger ground into paste
• 2 green chillies ground into paste
• 1 tsp sesame seeds
• 1 tsp salt
• 1 tsp sugar
• 1 tsp ground peanuts
• 1 tsp lemon juice
• 1 tsp dhania powder
• cilantro
• Few sprigs of curry leaves
• pinch of asafoetida powder (a.k.a. hing)
• Dry coconut for garnish
• pinch of turmeric powder
  1. Cut onions and potatoes fairly small so will cook quick. At about same time, wash puva a few times. Allow to soak for few minutes. 2. Heat up oil in nonstick skillet. Add mustard seeds and cumin seeds and allow to splutter fully. Then add the curry leaves to skillet. Also add in the garlic, ginger and chilli paste along with onions.
  3. Let all of it sautee for a few minutes. Then add the asafoetida powder and turmeric powders.
  4. Next, add the cut potatoes. Let cook with closed lid for few more minutes.
  5. Then uncover lid, add salt, sesame seeds, and ground peanuts. When potatoes are cooked, add the dhania powder.
  5. After a few minutes, drain the soaked puva and add to skillet. Finally, add the sugar, lemon juice and cilantro. Garnish with the dry coconut and cilantro.
  
  Note: I overcooked the onions slightly because I am still getting used to cooking on these burners. They heat up way too fast, and I'm not so good at doing more than one thing at a time. Again, masala was good but could improve on the efficiency.