Kanda Poha

Rinse the Poha gently under cold running water in a colander for about 30 seconds until it softens slightly but retains its shape. Drain thoroughly and set aside.

Heat the Ghee in a large pan or kadai over medium heat. Once hot, add the Mustard seeds and allow them to splutter.

Add the Cumin seeds, Asafoetida, Green chili, and Curry leaves. Sauté for a few seconds until fragrant.