Recipe – Mixed Vegetable Poha

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Prep Time: 10 minutes

Cooking Time: 25 Minutes

Serves: 2


  • Thin or Thick Poha: 1 Cup
  • Mixed Vegetables: finely chopped 1 cup (½ carrot, 5-6 green beans, 3-4 florets of cauliflower, handful of peas, 1 tablespoon sweet corn kernels)
  • Onion: ½ of a small sized onion
  • Green bell pepper: ¼ of a small sized pepper
  • Green chili: finely chopped, ½ Teaspoon
  • Oil: 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: finely chopped or crushed, ½ Teaspoon
  • Curry leaves: 3-5
  • Salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: 1 Teaspoon
  • Turmeric Powder: ½ Teaspoon (optional)
  • Milk: 2 Tablespoon (Optional)
  • Lemon Juice: 1 teaspoon
  • Coriander Leaves: finely chopped, 1 tablespoon


  • If you are using thin poha, soak in water for just 2 minutes, then drain in a sieve and keep it aside. If you are using thick poha soak for 10 minutes, then drain the water.
  • Boil the mixed vegetables with 2 cups of water and ½ teaspoon in a pot until almost (90%) cooked or cook those in a pressure cooker just for 1 whistle in high heat. Drain the water and keep the vegetables aside.
  • Heat oil in a pan.
  • Add Cumin seeds. After 30 seconds, add ginger, onion, bell pepper and curry leaves. Saute for 2 minutes.
  • Add turmeric and cook for 1 minute.
  • Add the soaked and drained poha, cooked vegetables, black pepper powder and milk. Stir gently, otherwise poha would be mushy.
  • Cover it for 3-4 minutes or until poha becomes soft.
  • Turn off the heat.
  • Add coriander leaves and lemon juice. Mix gently.
  • Serve hot with tomato sauce or green chutney or Bhujia sev.

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