Mixed Vegetable Poha

1. 1
   prep · ~5 min

   Rinse and drain the poha.

   Place poha in a colander and rinse under running water for 30 seconds. Set aside to drain for 5 minutes. The grains should soften but remain separate and not turn mushy. Fluff gently with a fork.

   TIPUse thick poha (jada poha) — thin poha turns to mush when rinsed. Buy the thicker variety from an Indian grocery.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them crackle for 30 seconds.

   3.Add cumin seeds and curry leaves, fry until fragrant for 10 seconds.

   4.Add green chili and peanuts, sauté for 1 minute until peanuts turn light golden.
3. 3
   saute · ~9 min

   Cook the vegetables.

   1.Add chopped onion and sauté until translucent for 3-4 minutes.

   2.Add diced potato, carrot, peas, and bell pepper.

   3.Sprinkle a pinch of salt and turmeric powder. Stir well.

   4.Cover the pan and cook on low heat for 5 minutes until vegetables are tender, stirring once halfway.

   TIPDice the potato extra small (1 cm cubes) so it cooks in the same time as the other vegetables.
4. 4
   mix · ~3 min

   Combine poha with the vegetable mixture.

   1.Uncover the pan and add the drained poha.

   2.Sprinkle remaining salt and sugar over the poha.

   3.Gently fold everything together using a light hand — do not mash.

   4.Cover and let steam on very low heat for 2-3 minutes.

   TIPTaste and adjust salt before the final steam. Poha soaks up salt, so it should be just slightly less salty than your preference before steaming.
5. 5
   garnish

   Finish with lemon, coriander, and fresh coconut.

   Turn off the heat. Drizzle lemon juice over the poha and sprinkle chopped coriander and grated coconut. Fluff once more and serve hot.

   TIPAdd lemon juice only after turning off the heat — cooking lemon changes its fresh tangy flavor.

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