Egg Poha

Instructions

1. 1

   Prepare the Poha (5-10 minutes)

   • Place the jad poha in a large colander. Rinse under cool running water for about 30 seconds, gently tossing with your fingers until it softens. Do not over-wash or soak it.
   • Drain all excess water completely. Let the poha rest in the colander for 5-10 minutes. This crucial step allows it to absorb residual moisture and become fluffy.
   • Sprinkle 0.5 teaspoon of salt and the sugar over the resting poha. Gently fluff with a fork to combine and set aside.
2. 2

   Make the Tempering (Tadka) (2 minutes)

   • Heat the oil in a large, wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which indicates the oil is at the right temperature.
   • Immediately add the cumin seeds, slit green chillies, and curry leaves. Sauté for 30 seconds until the leaves are crisp and aromatic.
3. 3

   Sauté Onions and Cook Eggs (5-6 minutes)

   • Add the finely chopped onion to the pan. Sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the turmeric powder and sauté for another 30 seconds to cook out the raw flavor.
   • Push the onion mixture to one side of the pan. Crack the 3 eggs into the empty space.
   • Sprinkle the remaining 0.5 teaspoon of salt over the eggs. Scramble them gently until they are about 80% cooked but still soft and moist.
4. 4

   Combine and Finish (3-4 minutes)

   • Gently mix the scrambled eggs with the onion mixture in the pan.
   • Add the softened poha and optional roasted peanuts to the pan.
   • Toss everything together gently using a spatula or two forks until the poha is evenly coated in the yellow color and heated through, about 2-3 minutes. Be careful not to mash the poha flakes.
   • Turn off the heat. Squeeze the fresh lemon juice all over and add most of the chopped coriander leaves.
5. 5

   Garnish and Serve

   • Give the poha one final, gentle mix to combine the lemon juice and coriander.
   • Serve immediately, garnished with the remaining coriander leaves and a generous sprinkle of sev for a delightful crunch.