2 cups thick poha (smoothed rice)
1 medium onion finely, cleaved
1 medium potato, cleaved into little cubes(1/4 inch block)
1/4 cup frozen green peas, or veggies of decision; discretionary
1/4 cup crude peanuts or nuts of decision; For without nut, preclude nuts
1 green bean stew, finely slashed;
2 tablespoon canola oil or other unbiased oil
1/8 teaspoon asafetida
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 branch of new curry leaves, around 10-12 curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red bean stew powder
1 teaspoon newly pressed lemon juice, change in accordance with taste
1 teaspoon sugar, discretionary
1/4 cup of water, depending on the situation
add 2 cups of poha, and wash it under running water for a couple of moments. Place the sifter in a bowl and let the water channel totally, around 10-15 minutes. This mellow the poha.
Check poha assuming it is adequately delicate. Take a poha piece and break it between the fingers. It would be ideal for it to handily smash.
Heat oil in a Kadai or a container. Add crude peanuts and broil the peanuts for a couple of moments or light brown. Eliminate and keep it to the side.
Nuts are discretionary, you can utilize any nuts of your decision or just overlook them to make this recipe sans nut.
In a similar oil, add asafetida, mustard seeds, and cumin seeds. Permit the seeds to snap, for about a moment.
Add onions, and curry leaves and sauté briefly. Presently add potatoes, and salt to taste. Blend well, cover, and turn the intensity to low.
Cook covered or the potatoes are cooked for around 4-5 minutes.
Add turmeric powder, and red stew powder, and blend well. Add poha, green peas or veggies of decision (discretionary), and salt to taste. Blend well.
Sprinkle 3-4 tablespoons of water, cover, and cook for 5 minutes.
Following 5 minutes, switch off the intensity. Add broiled peanuts, green stew, new coriander, and lemon juice. Blend well.