Kanda Poha

Method

1. 1Rinse poha in a sieve under running water for 10 seconds — it should be soft but not soggy. Sprinkle salt and sugar over and let it sit while you cook the base.
2. 2Heat oil, crackle mustard seeds, add peanuts and toast till they crackle. Add curry leaves and green chilli.
3. 3Add onion and a pinch of salt; cook 3 minutes. Add potato (if using) and cook covered 5 minutes till tender.
4. 4Stir in ginger and turmeric, cook 30 seconds till fragrant.
5. 5Fold the soaked poha through gently — don't mash. Cover and steam 2 minutes on low.
6. 6Off heat, finish with lemon juice, coriander and grated coconut. Serve immediately while light and fluffy.