Fov is the term used for pressed or parched rice in Goa. It's also known as Poha in Maharashtra. Batat fov is a dish commonly served for breakfast in Goa, and typically one of the varieties of fov that is made for the festival of Diwali.
2 cups thick fov
2 medium or 1 large onion (chopped fine)
2 potatoes (boiled and cubed)
1/4 cup coconut
1 teaspoon cumin
1/2 teaspoon mustard
1/2 teaspoon turmeric
15 - 20 curry leaves
1 inch ginger (cut fine)
1 green chili (chopped)
1/4 teaspoon sugar
salt to taste
coconut oil for frying
fresh coriander for garnish (chopped fine)
lime wedges for garnish
1. Prep your ingredients before you begin to save time while cooking.
2. Rinse the fov well. Drain and keep aside for a few minutes. Note: do not over soak as it will become a soggy mess.
3. After around 5 minutes, add the sugar to the fov and mix it in.
4. Add the coconut as well and mix it in.
5. Heat a couple tablespoons of oil in a pan.
6. Once hot, add in the cumin and mustard seeds and let them fry until the mustard starts to sputter.
7. Add in the curry leaves next.
8. The chopped chilies and ginger go in next.
9. Add the chopped onion to the pan and fry for a few minutes, until soft.
10. Add the turmeric to the pan and give it a quick stir.
11. Add in the fov and mix well. Taste for salt at this time. Adjust as required.
12. Cover and cook for around 5 minutes.
13. Add in the cubed potatoes and chopped coriander. Mix and turn off the heat.
14. Plate and serve with wedges of lime. Note: You can also use roasted/fried peanuts or fine sev as a garnish for this dish.
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