Anda Poha

1. 1
   prep · ~5 min

   Rinse the poha and get the other ingredients ready.

   1.Place the poha in a colander and rinse it quickly under water.

   2.Let it drain for a few minutes until softened but not mushy.

   3.Mix in the sugar and a small pinch from the measured salt.

   4.Beat the eggs in a bowl and chop the onion, potato, green chili, ginger, and coriander leaves.

   TIPRinse poha quickly and do not soak it, or it will turn pasty in the pan.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat the oil in a wide pan over medium heat.

   2.Add the mustard seeds and let them splutter.

   3.Add the cumin seeds and curry leaves.

   4.Stir in the peanuts and cook until lightly toasted.
3. 3
   saute · ~7 min

   Cook the vegetables.

   1.Add the onion and cook until soft and lightly golden.

   2.Add the ginger and green chili and cook for 30 seconds.

   3.Add the potato and cook until tender, stirring often.

   4.Sprinkle in the turmeric powder and mix well.

   TIPKeep the heat medium so the onions sweeten and the spices do not burn.
4. 4
   saute · ~2 min

   Scramble the eggs.

   Push the vegetables to one side of the pan. Pour in the beaten eggs and cook, stirring gently, until just set in soft curds. Mix them with the vegetables.

5. 5
   mix · ~4 min

   Add the poha and finish the dish.

   1.Add the softened poha to the pan and sprinkle in the remaining salt.

   2.Drizzle in the water and toss gently so the poha stays fluffy.

   3.Cook for 2 to 3 minutes until heated through.

   4.Turn off the heat and mix in the lemon juice and coriander leaves.

   TIPFold gently with a flat spoon so the poha keeps its light texture.
6. 6
   serve

   Serve the anda poha hot.

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