Ingredients
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1 cup poha (flattened or beaten rice)
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1 stalk curry leaf, chopped
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1 1/2 teaspoons salt
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2 medium green chilies
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1 tablespoon lime juice
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1 1/2 tablespoons oil
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1 tomatoes, medium-sized,chopped
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1/4 cup ground nuts, crushed
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1/4 cup cilantro, for garnishing
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1/4 teaspoon turmeric powder
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1/2 teaspoon mustard seeds
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1/2 teaspoon cumin seed
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2 onions, chopped
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1 potato, small-sized,diced
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1/2 teaspoon red chili powder
Instructions
- Wash poha.
- Drain water.
- Refresh with just sufficient water to cover poha and keep aside for 15 minutes.
- After 15 minutes, drain out water completely, loosen poha and break lumps, if any.
- Add salt, lime juice, turmeric powder and red chilli powder to poha.
- Mix well using a spoon.
- In a broad saucepan or heavy based pan, heat oil.
- Add mustard and cumin seeds.
- Allow to crackle.
- Add onions, green chillies and curry leaves.
- Stir-fry on medium-high flame until onions turn golden brown.
- Add potatoes and tomatoes, mixing well.
- After 3-5 minutes, add groundnuts and poha and mix well.
- Cook on low flame for 5-7 minutes.
- (Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel).
- Remove from flame.
- Transfer to a serving dish.
- Garnish with cilantro and serve immediately.