SafePlates

Ingredients

• 2 cups (150g) thick poha (flattened rice)
• 1 medium onion, finely chopped
• 1 medium potato, peeled and diced
• 1/2 cup (75g) peas, fresh or frozen
• 1 carrot, diced
• 1 green bell pepper, diced
• 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) mustard seeds
• 1/2 teaspoon (2.5g) turmeric powder
• 2 green chilies, finely chopped (adjust to taste)
• 8-10 curry leaves
• Salt to taste
• 2 tablespoons (30ml) lemon juice
• 1/4 cup (15g) fresh coriander leaves, chopped
• 2 tablespoons (15g) grated fresh coconut (optional)

Instructions

1. Place the poha in a colander and gently wash under cold running water. Drain and set aside to soften.
2. Heat the oil in a large skillet over medium heat. Add the mustard seeds and let them pop.
3. Add the onions and sauté until they turn translucent. Add the green chilies and curry leaves, cooking for another minute.
4. Stir in the turmeric powder, then add the potatoes, carrots, peas, and green bell pepper. Cook for about 5-7 minutes, or until the vegetables are tender. Consider covering the skillet to ensure even cooking, especially for the potatoes.
5. Add the softened poha and salt, and mix well. Cook for another 2-3 minutes, stirring occasionally to prevent sticking.
6. Turn off the heat, add the lemon juice, and mix well. Garnish with chopped coriander leaves and grated coconut if using.
7. Serve hot and enjoy your nutritious Vegetable Poha! Optionally, serve with yogurt or a side of pickles for added flavor.