Heat oil in a pan. Add cumin seeds. When they splutter, add potato cubes, cover them and cook for 4 to 5 minutes or until cooked through. Flip or saute in between.
1 to 2 tablespoon Cooking oil, 1 teaspoon Cumin seeds, 1 large Potato
Meanwhile, in a bowl, add 1 ½ cups of poha and rinse and drain the water. See that the poha becomes wet but not soggy or mushy. I generally rinse and drain them only once. But if you feel the poha is not soft yet, add a splash of water while cooking.
1 ½ cups Thick poha
To the potatoes, add green chile, ginger, and saute for a minute. Next, add cashews, peanuts, curry leaves, and saute them. Potatoes should be cooked by now. If not, just add a splash of water, cover with a lid and cook for another 2 minutes or so. Check making of batata poha here 2 Green chilies, 1 tablespoon Ginger, Curry leaves, 2 tablespoon Cashews, 3 tablespoon Peanuts
Once the potatoes are cooked through, add turmeric powder, poha, salt to taste, sugar to taste, & toss until combined and heated through. You can splash some water and cook it for 2 minutes on medium flame.
¼ teaspoon Turmeric powder, Salt, 1 to 2 teaspoon Sugar
Finally, add lemon juice and cilantro and toss till combined. Batata Poha is now ready. Cover and keep it aside while you prepare Tarri.
1 ½ to 2 tablespoon Lemon juice, 2 tablespoon Cilantro