Poha Bowl with Pomegranate, Eggs & Banana

Ingredients

• 1 cup poha
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 green chilli, chopped
• A few curry leaves
• 2 tbsp peanuts
• A handful of green peas
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric
• Salt, to taste
• 1–2 tsp oil
• Coriander, chopped
• Pomegranate seeds, for topping

For serving

• Boiled eggs
• Banana slices

Method

1. Rinse the poha gently and let it rest for a few minutes until it softens.

2. Heat oil in a pan and add mustard seeds. Once they splutter, add the peanuts and cook for a minute.

3. Add curry leaves, green chilli, and onion, and sauté until the onion softens.

4. Add tomato, peas, turmeric, and salt, and cook for another 2–3 minutes.

5. Add the softened poha and mix gently so everything combines well without breaking the poha too much.

6. Cook on low heat for another couple of minutes and finish with fresh coriander.

7. Serve hot with pomegranate on top, along with boiled eggs and banana on the side.

---

Tips: Pomegranate adds a lovely sweet freshness to the poha. The eggs make this plate more protein-rich and satisfying. This works really well as a quick, balanced breakfast or light lunch.