Aloo Poha

Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till they are slightly browned.

Add the peanuts and potatoes, now stir frequently, cook for 2-3 minutes, so that the potatoes are medium cooked.

Now add cabbage, carrot, cauliflower, green peas, tomatoes, turmeric powder and salt. Cover the kadahi with a lid and cook for 4-5 minutes on low flame with regular stirring. Check if all the vegetables are done. Keep a check that all the vegetable are not overly cooked and softened.

Put the poha in a sieve and wash under running water for 2 minutes and drain.

Once the potatoes and all vegetables are cooked well, add the drained poha with garam masala and a pinch of sugar.

Gently mix well to blend the ingredients while not crumbling the poha. You may turn off the heat till you mix the ingredients, if required.

Turn the heat on again to medium-low. Cook for 3-4 minutes.

Turn the heat off. Add lemon juice and chopped coriander leaves. Mix well gently.