Ingredients

• 2 potatoes. You can use one cup of frozen/boiled peas instead or use a combination of the two. You can also add other vegetables like carrots, peeled, chopped and lightly boiled.

• 1 cup 'Poha' flattened rice or Indian (buy from Indian grocers)

• 1 medium onion

• 2-3 green chillies or less. You can use chopped up dry, red chillies, if you don't have green chillies

• 1 tbsp. cooking oil

• 1 tsp. black mustard seeds/rai or cumin seeds/jeera

• 1 tsp. Urad dal (split and skinless Black Gram dal)

• 10-12 curry leaves (optional but better flavour with curry leaves)

• 1/2 tsp. turmeric powder or haldi/huldi

• A handful of coriander leaves, chopped (optional)

• 1 tsp. salt, adjust to taste

• Juice of 1/2 lemon

Instructions

1. Boil potatoes in their skin, peel and cut into small sized pieces. Note from Mamta I often use fresh potatoes, instead of boiling them.

2. Put the 'powa' or 'poha' in a colander, wash and leave in to drain for 15 minutes. Do not soak or it will get soggy.

3. Chop onion and green chillies into small pieces.

4. Heat oil in a wok or karahi. Add cumin seeds/jeera and urad dal.

5. When the seeds splutter a little and the dal grains turn to light brown, not dark brown, add curry leaves. Stir, the leaves will crackle and curl.

6. Add onions and green chillies and fry for a couple of minutes, until softened.

7. Add turmeric powder, stir.

8. Add the boiled potatoes/other vegetables. If using unboiled potatoes, add them here. Stir and cook covered until soft. You may need to sprinkle some water to keep them from 'catching'.

9. Fry a for a minute or two and then add soaked flat rice or poha/powa.

10. Sprinkle salt to taste.

11. Stir gently, to mix everything up. Cook it covered, on low heat, for a few minutes so that the rice is heated through.

12. Add coriander leaves and squeeze some lemon juice.

13. Serve hot.

Notes

• Note from Mamta: You can garnish with a few roasted/fried peanuts.