Step 1: Roast Cashew Nuts

Heat 1 tbsp ghee in a pan. Add 8-10 cashew nuts and roast until light brown. Remove the roasted cashews and set aside.

Step 2: Prepare Tempering Base

In the same pan, add 1 tsp mustard seeds, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic. Sauté for a minute until fragrant.

Step 3: Sauté Onions and Green Chillies

Add 2 thin-slit green chilies and 1 thin-sliced onion to the pan. Sauté for a minute until the onion softens slightly.

Step 4: Add Tomatoes and Peas

Add 2 finely chopped tomatoes and 1/4 cup cooked peas (dry peas soaked overnight and pressure cooked) to the pan. Mix well to combine all ingredients.

Step 5: Season and Add Herbs

Stir in 1/3 tsp turmeric powder and salt as required. Mix well. Then, add 10-15 mint leaves and 2-3 tbsp coriander leaves. Mix thoroughly.

Step 6: Cook Vegetables

Cover the pan with a lid and cook on low flame for 2 minutes until the vegetables are tender. Stir well after cooking.

Step 7: Incorporate Poha

Add 1.5 cups of thick poha (which has been washed and soaked for 5 minutes) to the cooked vegetables. Mix gently to ensure the poha is evenly coated with the vegetable mixture.

Step 8: Final Cooking and Garnish

Cover the pan again and cook on low flame for 3 to 4 minutes. Gently mix once more. Turn off the flame. Add the previously roasted cashew nuts, 3 tbsp grated fresh coconut, and a sprinkle of fresh coriander leaves for garnish. Optionally, add 1 tsp lime juice for a zesty flavor. Mix gently and serve hot with curd or raita.

• Adjust the quantity of green chilies according to your spice preference.

• Mix the poha gently to prevent it from breaking and becoming mushy.

• For a vegan option, substitute ghee with any plant-based oil.

• Add other vegetables like finely diced carrots or bell peppers for extra nutrition and flavor.

• Serve with a side of plain yogurt or raita for a complete meal.