Ingredients:

• 2 cups poha (flattened rice) 
• 1 large potato (diced) 
• 1 small onion (omit if you are fasting for the festival) 
• 1 green chili 
• ½ teaspoon (tsp) mustard seeds 
•  ½ teaspoon cumin seeds 

•  a pinch of asafetida 
• 5–6 curry leaves  
• ¼ teaspoon turmeric powder 
• 1 teaspoon sugar 
• salt to taste 

• 1 tablespoon oil 
•  juice of half a lemon,  
• 1–2 tablespoon coriander leaves 
• 2 tablespoon sev (an Indian snack made of gram flour) or peanuts (optional). 
•  

 Method:

• Wash the poha and drain it for 10 minutes 
• Mix with turmeric, salt, and sugar.  
• Heat oil in a pan, then add mustard seeds, cumin seeds, asafetida, and curry leaves. 
• Sauté the onions until they turn pink. 
• Add the diced potatoes and the chili, cover the pan, and cook until soft.  

• Mix in the poha, cover and cook for 2 minutes on low flame.  
• Switch off the heat, and then add lemon juice.  
• Garnish with coriander, sev, or peanuts.