Step 1: Wash and Soak Poha

Take 1/4 kg of thick poha in a bowl. Wash it thoroughly 3-4 times with water until clean. Drain all the water and let it soak for 10 minutes. Do not add water for soaking, just let it sit after washing to ensure it remains fluffy and doesn't become mushy.

Step 2: Sauté Aromatics

Heat 4 tablespoons of oil in a pan. Once the oil is hot, add 1/4 teaspoon of cumin seeds. After a few seconds, add 1 inch of chopped ginger, 1 tablespoon of chopped garlic, and 2 chopped green chilies. Sauté for about 2 seconds.

Step 3: Add Onions and Vegetables

Add 2 medium-sized chopped onions to the pan. Sauté until the onions become translucent. Then add a few curry leaves, 1 chopped carrot, and 1 chopped capsicum. Fry these vegetables on medium flame for 2-3 minutes until they are slightly tender but still retain a crunch.

Step 4: Add Spices and Eggs

Reduce the gas flame to low. Add salt to taste, 1/2 teaspoon of chili powder, and 1/2 teaspoon of garam masala. Mix everything well. Crack 3 eggs directly into the pan and mix them thoroughly with the vegetables and spices. Continue to scramble and fry the eggs for about 2 minutes until they are cooked through and well combined with the vegetables.

Step 5: Combine with Poha and Finish

Add the soaked poha to the pan. Sprinkle a handful of chopped coriander leaves. Increase the flame to high and mix everything thoroughly for about 3 minutes, ensuring the poha, eggs, and vegetables are well combined and heated through. The Aval Egg Upma is now ready to serve.

• Do not soak the poha for too long, as it might become mushy. 10 minutes is sufficient for thick poha.

• Adjust the spice levels (green chilies and chili powder) according to your preference.

• You can add other vegetables like peas or beans for more nutrition.

• For a vegetarian version, omit the eggs and add paneer or tofu.

• You can add a dash of soy sauce for an Indo-Chinese flavor profile.