Vegetable Poha

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a large sieve or colander. Rinse under cold running water for 30-40 seconds, gently tossing with your fingers until it softens but still holds its shape. Do not soak. Let it drain completely for 10 minutes. Once drained, transfer to a bowl, add salt and sugar, and fluff gently with a fork to separate the flakes. Set aside.

2. 2

   Sauté Aromatics and Vegetables: Heat oil in a wide pan (kadai) over medium heat. If using, add the raw peanuts and fry for 1-2 minutes until golden and crisp. Remove with a slotted spoon and set aside. In the same oil, add mustard seeds. Once they crackle, add cumin seeds, hing, curry leaves, and slit green chillies. Sauté for 30 seconds until fragrant.

3. 3

   Cook the Vegetables: Add the chopped onions to the pan and sauté for 2-3 minutes until they become soft and translucent. Add the diced potatoes, green peas, and turmeric powder. Mix well. Cover the pan, reduce the heat to low-medium, and cook for 6-8 minutes, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork. Sprinkle a tablespoon of water if the mixture seems too dry.

4. 4

   Combine and Steam: Add the fluffed poha to the pan with the cooked vegetables. Mix very gently, using a folding motion to combine everything without mashing the flakes. Cover the pan and let it steam on low heat for 2-3 minutes. This step is crucial for the poha to absorb all the flavors and become perfectly soft.

5. 5

   Garnish and Serve: Turn off the heat. Add the fresh lemon juice, chopped coriander leaves, and the reserved fried peanuts. Give it a final gentle mix. Serve hot, garnished with a generous amount of sev if desired.