....what Sundays are about... comfort food...
In a deep pan, heat the oil and add the asafoetida and mustard seeds. Cover the lid and let it pop. Wait until you hear the popping sounds of the seeds.
Once the tempering is done, open the lid and add the chopped green chillies and curry leaves. Let it cook for a minute.
Add the potatoes and onions, cook until onions are translucent and potatoes are cooked through. I add a little bit of water and cover the lid so potatoes are nice and soft.
Add the turmeric & salt and chopped coriander. Mix thoroughly and cook the spices mixture out for a minute or two on low heat.
Wash the Pawa (flattened rice) several times and drain onto a tea towel, spread evenly and wait until it dries out.
Add to the spice mixture and mix well. Cook on very low heat for few more minutes until all is combined.
Garnish with pomegranate seeds, chillies and coriander.