Easy & Healthy Vegetable PohaVeg

1

Place the thick variety of poha in a large sieve over a bowl.

2

Rinse gently under water to remove excess starch, then lift the sieve to drain all excess water.

3

Place the sieve on a bowl or plate and let the poha rest for 10–15 minutes until it is soft and fluffed up.

1

Finely dice the potato, onion, capsicum, carrot, and french beans. Aim for a uniform size for even cooking.

2

Keep the chopped onion and potato in separate bowls; other vegetables can be mixed together.

1

Heat oil in a kadhai over high flame.

2

Add cumin seeds, mustard seeds, green chillies, curry leaves, and peanuts. Sauté briefly over a low flame.

3

Add the diced potatoes and cook over high heat until they are about 50% cooked.

4

Add the chopped onions and sauté until they turn light golden brown.

5

Add the remaining vegetables (beans, capsicum, carrot, corn, and peas). Stir-fry on high heat for 1–2 minutes.

6

Add a small splash of hot water, cover, and cook on low heat for 3–4 minutes until the vegetables are tender yet crunchy.

1

Lower the flame and add salt and turmeric powder. Mix well.

2

Incorporate the soaked, fluffy poha along with lemon juice, sugar, and fresh coriander.

3

Stir everything together gently to avoid breaking the poha.

1

Add a final small splash of hot water over the mixture, cover with a lid, and turn off the heat.

2

Let it rest for 3–5 minutes. This creates steam that makes the poha perfectly moist and fluffy.

1

Give it a quick stir and garnish with freshly chopped coriander. Serve hot, optionally topped with sev and fresh pomegranate seeds.