Method:
Wash one cup poha in cold water and drain. Leave the poha aside for 10 minutes and let them puff. After 10 minutes add into the poha 2 tea spoons sugar, 1 spoon lime juice, and ½ tea spoon salt and mix well. Keep aside.

Preparation:
Take a deep pan and add 2 table spoons oil, when the oil heats, add a few mustard seeds, cumin seeds and allow them to pop. Then, add a pinch of hing (asafoetida powder). To this, add the curry leaves, the chopped green chilles, chopped onion and peanuts/cashewnuts. Stir them well for a minute and then add the finely chopped vegetables to it. (I recommend you use a vegetable chopper as the vegetables get very finely chopped in it and cook faster.)Then, add ¼ teaspoon of turmeric power and very little salt (just enough for the vegetables…we already have salt in the poha mix). After 5 minutes of occasional stiring, (u can splash to it very little water to avoid the vegetables gettting burnt) add the poha mix and stir well. Let it cook on a low flame for 5 minutes. Do not cover it with a lid. The poha is now ready. Before serving, garnish it with chopped onions, chopped cilantro and sev (optional). Relish while hot!!!