Kanda Poha

Rinse the poha in a sieve under running water two or three times, just until it softens. Drain and let it rest.

Sprinkle salt, sugar and turmeric over the poha and fold gently with your fingers so the flakes stay whole.

Heat the oil in a kadhai over medium heat. Fry the peanuts until crunchy, then lift them out.

Add the mustard seeds. When they crackle, add cumin, curry leaves and green chillies.

Add the onion and sauté until soft and translucent.

Add the potato, sprinkle a little water, cover and cook until tender.

Tip in the poha, toss gently, cover and steam on low heat.

Finish with the peanuts, lemon juice, coriander and coconut. Serve hot.