Vegetable Poha | Liver Foundation

1 cup poha rice flakes (flattened rice – can find this at local grocer or an Indian /Asian grocery shop)
2 tablespoons olive oil
Half teaspoon mustard seeds
1 onion, finely chopped
1 tomato, finely chopped
1 carrot, finely chopped
One quarter cup green peas (fresh or frozen)
Half small capsicum, finely chopped
1 small green chilli, finely chopped
6-8 curry leaves (optional –adds a nice flavour) or Half tablespoon curry powder
One quarter teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
1 tablespoon chopped coriander (dried can be used instead if available)
Handful of peanuts (raw and unsalted)

Rinse the poha under running water. Let it drain completely and rest for 5 minutes to soften.
Heat the pan and add peanuts, lightly toast until they colour and put them into a separate bowl and set aside.
Heat the olive oil in a frying pan. Add mustard seeds and let them pop.
Add curry leaves or curry powder, then chopped onion and green chilli. Sauté for 2 minutes until onions soften.
Stir in the tomato, carrot, capsicum, and green peas. Cook for another 3 minutes until vegetables are tender.
Add turmeric and salt, then gently mix in the soaked poha.
Cook for 3 minutes, mixing lightly to avoid breaking the poha.
Turn off the heat. Add lemon juice and chopped coriander.
Top with roasted peanuts and serve.