Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.