Vegetable Poha

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.

IT SOUNDS SIMPLE, BUT WE KNOW IT’S NOT ALWAYS EASY.