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1
Wash and soak Poha as described above. Set aside.
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2
Heat oil in a pan.
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3
Add mustard seeds. Allow to splutter.
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4
Add curry leaves. Swirl around to prevent leaves from burning.
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5
Immediately add the peanuts.
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6
Fry the peanut until light golden brown, be careful that nuts don't burn.
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7
Add chopped onions. Fry onions till transparent/light brown.
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8
Add potatoes and mix vegetables and a pinch of salt.
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9
Cover pan and cook vegetables on medium heat for about 2-3 mins, stirring
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10
in between after a minute to allow vegetables to cook evenly.
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11
While veggies are cooking, check on the poha. It should have absorbed all the water and swollen up.
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12
Loosen any poha lumps and add remaining salt, sugar and enough turmeric powder to the rice. Mix with hands. The rice should look light golden now.
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13
Set aside.
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14
Check on veggies. They should be soft and tender by now.
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15
Sprinkle remaining turmeric powder on the veggies. Mix well.
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16
Add the poha to the pan. Stir to mix properly. Heat for about a couple of minutes or so on medium heat allowing Poha to absorb the flavors of the veggies and spices.
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17
Sprinkle garam masala. Turn off heat. Cover lid and let stand for 2-3 minutes.
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18
Remove lid, thoroughly mix the garam masala by stirring lightly, being careful not to break the poha.
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19
Check seasoning. Turn into serving dish. Add the lime juice and mix well.
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20
Garnish with fresh coriander leaves and serve hot.
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21
Note: If the Poha in the pan looks thick or uncooked, sprinkle some water and cover the pan and cook on low heat for 5 more minutes.
