By Krati Purwar
July 24, 2025
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
1 medium potato 2 tbsp oil 1 tsp sesame seeds 2 tbsp peanuts ½ tsp turmeric powder ½ tsp salt 1 tbsp lemon juice 8-10 curry leaves 1½ cups thick poha 2 tbsp oil ½ tsp mustard seeds 2 green chillies ¼ tsp hing 2-3 tsp sugar 2 tbsp coriander leaves
Rinse the poha in a colander and let the excess water drain.
Heat oil in a pan and add mustard seeds. Fry peanuts in the same pan.
Add sesame seeds, green chillies, hing, and turmeric.
Add the potato pieces and cook the ingredients.
Fold in poha and sprinkle salt on the top. Cook with a lid on.
Garnish the poha with coriander leaves and serve.