Take dry poha in a bowl.

Add water to it.

I have added half cup milk to it. Milk is added to make it very soft. Remember to dip it not more than 2-3 min or else it will be soggy. You can sieve it and let the water drain out of it fully.

In the mean time, you can chop vegetables. I have kept Potato and peanuts in separate bowls as I shall be frying them separately. Potato will take longer to fry in comparison to peanuts.

Take mustard oil in Kadhai. Burn it properly and cool off for a while or else food item mite get burnt up. First I am frying Peanuts as they will not take much time. Just make them slight brown and crisp.

Then fry potato on simmer. it will take around 2-3 min.

Take out separately as we would be adding them later.

In same oil, add Heeng, Mustard seeds and washed Curry leaves.

Once seeds splutter, add onion.

Once onions are transparent, add carrot. Add little bit of salt and Cover with lid so that carrots are cooked early.

Once carrots are tender, add tomatoes and add masalas in oil for getting the right colour of the dish.

Once water of tomatoes is evaporated and it leaves oil, add more salt, lemon juice and fried peanuts and potatoes.

Add sieved poha to prepared vegetables.

Mix well.

Vegetable Poha is ready. Serve it with your choice of Bhujia/Namkeen. Serve it hot!!