Poha (Beaten rice), medium thickness variety - 2 cups
Potato - 1 medium
Onion - 1 large
Green chillies - 2
Coriander leaves - 1 tbsp, finely chopped
Curry leaves - 5
Lemon - 1
Peanuts - 1 tbsp
Sugar - 1 tsp (optional)
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Asafoetida - 1 pinch
Salt to taste
Oil - 2 tbsp

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Soak the poha in water and wash the poha. Drain all the water and keep aside.
Peel and slice the potatoes thinly. Cut into 1/2 inch pieces.
Dice the onion and chop green chillies. Dry roast the peanuts, remove the skin.
Heat the oil in a thick bottomed kadhai. Add mustard seeds, peanuts, asafoetida, green chillies, curry leaves, turmeric powder and stir for half a minute. Then add the chopped onions and potato. Add salt and close it with a lid. Let it cook on slow flame for 7-10 minutes.
Check if the potatoes have been cooked properly.
After it is cooked, add the poha, salt, sugar if you like, mix well and again close the lid and let it simmer. After a couple of minutes, stop the flame, squeeze the lemon juice and add the chopped coriander leaves.
If you like, garnish the poha with shev.

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