Kanda Poha

Ingredients

• 2 cups thick poha (flattened rice)
• 1 onion, finely chopped
• 1 potato, diced small
• 2 green chillies, slit
• 1 tsp mustard seeds
• 10 curry leaves
• 1/4 tsp turmeric
• 2 tbsp peanuts
• 2 tbsp oil
• Juice of 1 lemon
• Fresh coriander, salt

Method

1. Place the poha in a colander and rinse briefly under running water — don't soak it, just wet it and let it sit for a minute. It should turn soft enough to crush gently between two fingers; if it's still hard, sprinkle a little more water and let it rest a bit longer. Drain very well and set aside.
2. Heat oil in a wide pan on medium heat. Add mustard seeds and wait until they splutter and pop (this takes about 20-30 seconds) — this tells you the oil is hot enough. Add curry leaves, slit green chillies and peanuts, and fry for about a minute until the peanuts turn a shade darker and smell toasted.
3. Add the chopped onion and diced potato. Cook, stirring occasionally, for 5-6 minutes until the potato pieces are fork-tender (a knife should slide in easily) and the onion has turned soft and translucent rather than raw and sharp-smelling.
4. Sprinkle in the turmeric and salt, then add the softened poha. Use a light folding motion with a spatula rather than stirring hard — poha grains break easily if handled roughly. Cover the pan and let it steam on low heat for 3-4 minutes so the flavours soak in and the poha turns hot all the way through.
5. Turn off the heat, squeeze over the lemon juice and scatter fresh coriander on top. Give it one final gentle toss and serve immediately while hot — poha turns gummy if it sits too long.