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Sarika walks down the memory lane and recalls the delicious Kanda Poha, made by Dilip Bhaiya, she had as a student of Masters degree, at Pune. An exclusive for Different Truths.
Behind every meal, there is a story. Most of my stories are a walk down the memory lane. I learned to cook mostly from friends, neighbours, hostel mates, celebrated or uncelebrated chefs, colleagues, and many more. Dilip Bhaiya was one such person.
Many moons ago, during my Master’s degree, I was staying in a private hostel for some time, at Pune. It was more like a paying guest accommodation. Dilip Bhaiya was the Man Friday. The owner was a very influential family.
Who is Dilip Bhaiya? Many moons ago, during my Master’s degree, I was staying in a private hostel for some time, at Pune. It was more like a paying guest accommodation. Dilip Bhaiya was the Man Friday. The owner was a very influential family. They were very religious. A rich hotelier family. Aunty, the landlady, was a person who blindly believed in God. She considered her actions were the best. She liked to talk about others behind their back. Bitiching was her favourite hobby. She was a very rich yet a small-hearted countess.
Dilip Bhaiya was their 24-hour support. Dilip was an interesting person, always busy. He slogged with a grin and never failed to impress others with his juvenile jokes. At times, we girls wondered how could a person work so hard? He was multitasking, from driving to cleaning houses, from buying veg to moping the entire building. One day one of our batchmates asked him about his life. He said, “I am here since I was 12 so I don’t want to leave them. Mene Inka namak khaya hai, will never betray them, no matter what.” But in return, our landlady treated him like a bonded labourer. He was tall, well informed, especially about politics and Bollywood. He knew many secrets about many celebrities, especially about Marathi actors and actresses.
A lady called Aparna used to visit him. She was overweight, practised Charity, and was a banker. “E mulgi mere piche padi hai,” ( this girl is after me), rued Dilip Bhaiya. We came to know Aparna was in love and wanted to marry him
A lady called Aparna used to visit him. She was overweight, practised Charity, and was a banker. “E mulgi mere piche padi hai,” ( this girl is after me), rued Dilip Bhaiya. We came to know Aparna was in love and wanted to marry him, but he always avoided her and was not ready to commit to her. We always suggested to him that get married you would have a better life.
Aparna was the kind of lady who never gave up! I don’t know what happened to that couple, but a few years back, someone said that probably they got married. Hope they are together and happy.
Kandha Poha was something Dilip Bhaiya used to prepare for us ( whenever he had little time in hand) and in return, we used to pay him Rs. 10. He refused to take money from us
Kandha Poha was something Dilip Bhaiya used to prepare for us ( whenever he had little time in hand) and in return, we used to pay him Rs. 10. He refused to take money from us, as you know some people though poor are rich in heart. His Kandha Poha was the yummiest and one day, I noted down the recipe from him and over the years that it never went wrong.
Ingredients
1½ cup poha / beaten rice
1 tsp sugar
¾ tsp salt
2 tbsp oil
2 tbsp peanuts
1 tsp mustard
1 tsp cumin/jeera
pinch hing / asafoetida
few curry leaves
1 onion, finely chopped
2 chilli, finely chopped
¼ tsp turmeric
2 tbsp coconut, grated(optional)
2 tbsp coriander, finely chopped
2 tsp lemon juice
Sev for garnishing (optional)
Method
Add 1 tsp sugar and ¾ tsp salt on soaked poha(washed poha) and mix gently.
In a large pan heat around 2 tbsp oil and roast 2 tbsp peanuts(you can increase the quantity) on low flame until it turns into crunchy.
In the same oil, splutter 1 tsp mustard, 1 tsp cumin, pinch asafoetida and few curry leaves, next add 1chopped onion, 2 chillies and saute well. Saute until onions changed the colour but make sure without browning.
Further, add tsp turmeric and stir well.
Now unfold the soaked poha and mix gently until everything is combined well.
Cover with the lid and simmer for 5 minutes or until the flavours are absorbed.
Here you can add 2 tbsp coconut (optional) 2 tbsp coriander and 2 tsp lemon juice, mix gently and garnish with some sev.
Finally, enjoy Kanda Poha with Masala Chai.
Photos by the author
