Anda Pohe

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a large colander. Rinse under cool running water for 30-40 seconds, moving your fingers through it gently. Ensure all water is drained completely. Add 1 tsp of salt and the sugar, toss gently with a fork, and set aside for 10 minutes to soften.

2. 2

   Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and curry leaves, and sauté for another 30 seconds until fragrant.

3. 3

   Cook Onions: Add the finely chopped onions and green chilies to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Scramble the Eggs: Push the onion mixture to one side of the pan. Crack the eggs into the empty space. Sprinkle the remaining 0.25 tsp of salt over the eggs. Scramble with a spatula for 2-3 minutes until they are about 80% cooked but still soft. Gently mix the scrambled eggs with the onion mixture.

5. 5

   Combine and Finish: Add the turmeric powder and mix well for 20 seconds. Add the softened poha to the pan. Gently toss everything together with a light hand, ensuring the poha flakes don't break. Cook for 2-3 minutes until the poha is heated through and evenly colored yellow.

6. 6

   Garnish and Serve: Turn off the heat. Squeeze fresh lemon juice all over the poha. Garnish with chopped coriander leaves and roasted peanuts (if using). Give it one final gentle mix and serve immediately.