Ingredients
Directions
- 1
Heat up some oil in a large sauté pan on low-medium heat and then add mustard seeds and fennel seeds
- 2
After a few seconds when the mustard seeds start to crackle and pop, add in asafoetida, and very carefully and quickly add in your kadipatta and it'll start to splutter
- 3
Add onion and green chilies. Sauté for 2 min on medium heat, or until onions are just starting to become translucent
- 4
Add turmeric, salt, and potatoes. Sauté for 2-3 min, or until the raw smell of the turmeric has gone away
- 5
Add tomatoes and peas. Give it a mix, cover with a lid, and cook on low-medium heat for a few minutes until the potatoes are cooked through
- 6
In the meantime, rinse your poha for a minute and drain well. After 5 min, check to see if it's softened by pinching a few flakes
- 7
Add the poha to your pan, sprinkle a couple tablespoons of water, let it cook for 3-4 minutes, gently mixing occasionally so it doesn't turn mushy
- 8
Taste for salt, remove from heat, add pomegranate seeds / ketchup, and top with sev
