1 cup poha (pressed rice)
1 tbsp oil
1/8 tsp asafoetida
1 tap mustard seeds
1/2 cup onions, finely chopped
8-10 curry leaves
2-3 whole red chilies
1/2 cup green peas
1/2 cup potatoes
1/2 tap turmeric
2 tap salt
1 tap green chilies, finely chopped
1 tbsp lemon juice
1 tbsp coriander leaves
Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
Heat the oil and add asafoetida, mustard seeds, curry leaves and onions along with red chilies.
Saute onions till they turn pink, add potatoes and green peas.
Add turmeric and saute over low heat till the potatoes are cooked through.
Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.
Shut off the heat, and mix in tbe green chilies,lemon juice and half of the coriander.
Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.