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.
Cuisines
Best for
Recipe
Ingredients
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2 cups | Sorghum , tender grains |
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1 cup | Poha , thin (flattened rice) |
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1 tablespoon | Oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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1 pinch | Asafoetida |
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5-6 | Curry Leaf |
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2 | Green Chili , chopped |
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1 teaspoon | Turmeric powder |
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1 tablespoon | Sugar |
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— | Salt , to taste |
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2 tablespoons | Peanut , roasted |
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2 tablespoons | Cilantro , fresh, chopped |
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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.