2-cup thick Poha (Poached Rice or Beaten Rice),
2-tbsp finely chopped green chillies,
1\2-cup finely chopped onion,
1\2-cup finely chopped potatoes,
1\4-cup green peas,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-tbsp sugar (optional),
5-6 curry leaves,
3-tbsp lemon juice,
Salt to taste,
Coriander leaves for garnish.
(Finely chopped tomato and besan flour sev optional)
Step 1: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy. You can add more water while cooking if your poha is too dry.
Step 2: Heat the oil in a thick bottom pan. Add mustard seeds when seeds begin to pop and sputter then add cumin seeds and curry leaves.
Step 3: Then add cashew, finely chopped green chillies, and potato to pan. Cook until potato is soft, but not crumbly. Covering the pan will help cook the potato faster. After that add chopped onion and green peas and cook on medium heat for 5-minutes.Step 4: Add red chilli powder, turmeric powder, salt and sugar in it.
Step 5: Add moistened poha and mix carefully in low flame. Add lemon juice and continue to cook stirring frequently.
Step 6: Garnish with coriander leaves and serve hot in breakfast.
Step 7: If you like then add chopped tomatoes and bengal gram (besan flour) sev in it.
I preserve this mango cube container in my freezer so I will eat my favorite fruit in winter also.......................................................................:))