Pohe

Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix the pohe by hand. Drain excess water and keep aside (take care not to soak too long or the pohe would turn pasty)

Chop the onions and chilies finely

Heat the oil in a fry pan till medium hot

Add the cumin seeds and let them crackle for a few seconds

Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)

Add the curry leaves and green chillies and fry for a few seconds

Add the chopped onion and lower the heat

Cover and cook for 2 minutes. The onions should turn soft but not brown

The pohe that was kept aside should have absorbed the excess moisture by now

Mix the pohe by hand so that the flakes do not stick together and add to the fry pan

Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the pohe

Cover and cook for 5 min on low heat. Do not uncover in this time. The pohe must cook in the steam.

Stir and cook for another 1 minute uncovered

Serve in a bowl garnished with chopped coriander leaves