Thick Poha

Ingredients:

Thick poha - 1 cup
Potatoes - 2 medium cut into 4 quarters and then thinly sliced each piece (1/4" thickness) and soak them in water.
Onions - 2 medium or 1 large - cut finely
Green chilies - 3-4 finely chopped
Curry leaves - 2 branches (about 15-20 leaves)
Cilantro - 2 handful leaves chopped finely
fresh or dry coconut - 3-4 Tb
Salt to taste
Sugar - 1 tsp
Lemon juice - 1/2 lemon or about 2 Tb
Peanut oil (1/4 cup), black mustard seeds, hing powder, turmeric for Oil Tempering

Recipe:

Clean poha (remove rice hull and stones if any).
Sieve poha through colander (it will remove all the fine powder and very small pieces of poha).
Wash poha in the same colander 2-3 times and keep it for 10 min. Make sure that poha is well soaked but not soggy.  Separate grains by fingers.
Prepare Oil Tempering. You will need more oil than usual as poha and potatoes will absorb oil.
Add chilies, curry leaves and stir well.  Add onions and cook them till lightly brown.  Remove potatoes  from water and add to onions.  Stir well.  Add salt and sugar and cover with a lid.  Let potatoes cook on the steam for 4-5 minutes.  When potatoes are cooked add poha and mix well with onions and potatoes.   Add salt to taste.  Add half the cilantro leaves.  Mix well and cover and let it steam for 2-3 minutes.  Remove lid.  Add lemon juice and mix well.  Serve immediately with fresh coconut and cilantro.

Notes:

1) You can make poha with only onions or only potatoes as well.
2) Add 1/2 cup green peas after potatoes are cooked.
3) Add handful of raw peanuts before adding veggies. Peanuts will get cooked with veggies.
4) Use egg plant instead of onions and potatoes.  Cut egg plant into small cubes and soak them in water and add 1/2 tsp salt.  Egg plant will give out black sap in water.  Remove egg plant from water and add it to oil tempering and cook until tender and then add poha and follow recipe.
5) Serve poha with mango or green chili pickle.  
6) Poha is made from rice when it is still in it's hull.  It is soaked in water and then pounded with wooden pestle to make it flat.  Hull is removed and pounded rice is dried and stored.
7) I store poha in refrigerator.