Heat a pan over medium or low flame and add olive oil. When oil is hot, add one teaspoon mustard seeds and cumin seeds.
1 teaspoon mustard seeds, 1 tablespoon oil, ½ teaspoon cumin seeds
Add grated ginger, sliced green chilies, and curry leaves when it sizzles. Saute for 30 seconds.
½ inch ginger grated, 2 green chilies sliced, 10 curry leaves
Add chopped onions and turmeric powder and saute until it's translucent.
1 cup onions chopped, ¼ teaspoon turmeric powder
Add mixed vegetables and frozen green peas and mix well.
1½ cups mixed vegetable, ¼ cup frozen green peas
Sprinkle water and cover it with a lid. Let it cook for about 5 minutes or until the vegetables are soft.
Place the rice flakes or poha in a big mesh strainer or a large colander and place it under water to wash it gently. (Soak them for 5 mins if poha is very thick)
2 cups Poha
Then strain the excess water from the soaked poha. Add the strained Poha and cook for 5 minutes over low heat. Add the roasted peanuts. Mix well.
2 tablespoon cashews or peanuts
Switch off the heat and drizzle a few teaspoons of lemon juice and garnish with chopped coriander leaves before serving.
3 teaspoon lemon juice, 2 tablespoon cilantro chopped