Ponk no Chevdo
Fresh tender sorghum snack mix — raw ponk (immature green jowar seeds) tossed with finely grated raw mango, pomegranate seeds, finely chopped onion, green chilli, fresh coriander, roasted peanuts, and a seasoning of salt and lime juice. Eaten entirely fresh and raw, nothing is cooked; the ponk seeds have a sweet, milky, corn-like flavour that pairs with the sharpness of raw mango and the crunch of peanuts. The most seasonal preparation in all of Surati cooking — the window for eating fresh ponk chevdo is a mere six to eight weeks in winter when ponk is available. Sold in newspaper cones at Surat's roadside ponk stalls; eating ponk chevdo is a winter ritual for Suratis that marks the season's beginning.
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Recipe
Ingredients
| 2 cups | ponk (tender sorghum grains) |
| 1 cup | thin poha (flattened rice) |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 5-6 | curry leaves |
| 2 | green chilies, chopped |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | sugar |
| — | salt to taste |
| 2 tablespoons | roasted peanuts |
| 2 tablespoons | fresh coriander, chopped |
| 1 tablespoon | lemon juice |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a minute.
- 4 Add turmeric powder and mix well.
- 5 Add the ponk and stir well to coat with the spices.
- 6 Add the thin poha, sugar, and salt. Mix gently.
- 7 Cook on low heat for 5-7 minutes, stirring occasionally.
- 8 Add roasted peanuts and mix well.
- 9 Turn off the heat and add lemon juice. Mix thoroughly.
- 10 Garnish with fresh coriander before serving.
Tips
Ensure the poha is thin and not thick to maintain the light texture of the chevdo.