Cooking Instructions
- 1
Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
- 2
Heat the oil and peanut and roast then add the asafoetida, mustard seeds, curry leaves and onions.
- 3
When onions are light brown, Add the turmeric and sauté over low heat.
- 4
Increase the heat, add salt, sugar and poha and mix well. Saute till mixed and heated through.
- 5
Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
- 6
Transfer on to a serving dish, garnish with the rest of the coriander and onion, sev and serve.
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