First wash the poha and keep it in a sieve. Boil the corn.

Heat kadhai on low flame. Add oil, cumin, mustard, asafoetida, turmeric powder, curry leaves and chilies in it. Then add onion and sliced potato. When it is cooked, add corn kernels, soaked poha. Add some salt. Mix well and cover with lid and steam it on low flame.

Then add grated coconut coriander and saute once more. Add some lemon juice if you like. Turn the flame off.

Then serve it hot in a dish.

While serving you can add some pomegranate seeds on it also.