Step-by-Step Instructions

1. 1.Heat Oil

   In a kadhai (wok) or pan, add 2 tablespoons of oil and heat it over medium flame.

2. 2.Add Mustard Seeds

   Once the oil is hot, add 1/2 teaspoon of mustard seeds and let them splutter.

3. 3.Add Curry Leaves and Green Chilies

   Add 5-6 curry leaves and 2 chopped green chilies to the pan and sauté for a few seconds.

4. 4.Sauté Onions

   Add 2 finely chopped medium onions to the pan and sauté until they turn golden brown, approximately 3-4 minutes.

5. 5.Add Tomatoes and Spices

   Add 2 finely chopped medium tomatoes, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well.

6. 6.Cook Tomatoes

   Cover the pan with a lid and cook for 2-3 minutes until the tomatoes soften.

7. 7.Mash Tomatoes

   Remove the lid and mash the softened tomatoes with the back of your spatula until they form a pulpy mixture.

8. 8.Add Lemon Juice

   Squeeze in the juice of half a lemon and mix it into the tomato mixture.

9. 9.Add Poha

   Add 2 cups of washed and drained poha to the pan. Ensure the poha is fluffy and not clumpy.

10. 10.Mix and Heat

    Gently mix the poha with the masala until it is evenly coated and heated through, approximately 1-2 minutes.

11. 11.Garnish and Serve

    Transfer the poha to a serving plate. Garnish with 2 tablespoons of fresh chopped coriander leaves. Optionally, top with sev or bhujia before serving hot.