Step 1: Heat Oil

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

Step 2: Add Mustard Seeds

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

Step 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.

Step 4: Sauté Onions

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

Step 5: Add Tomatoes and Spices

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

Step 6: Cook Tomatoes

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

Step 7: Mash Tomatoes

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

Step 8: Add Lemon Juice

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

Step 9: Add Poha

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

Step 10: Mix and Heat

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

Step 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.

• Ensure poha is washed and drained well to prevent it from becoming soggy.

• Adjust green chilies according to your spice preference.

• For extra crunch, you can add roasted peanuts along with the onions.

• Add finely chopped vegetables like carrots, peas, or potatoes for a more wholesome meal.

• Garnish with grated coconut for a South Indian touch.