THICK POHA - 1.5 CUP
firstly, in a large bowl take 1.5 cup poha. do not take thin poha as it turns mushy as soon as you add water.
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REST - 8 MINUTES
rest for 8-10 minutes, or until the poha softens without turning mushy or sticky.
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MUSTARD - 1 TSP
in the same oil, add 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves. splutter the tempering.
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ONION - 1 CHOPPED
now add 2 chilli, 1 inch ginger and 1 onion. saute until the onions soften slightly.
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