Add poha to a sieve, rinse quickly to get rid of excess starch, being careful not to over “wet” the poha, drain well and set aside. Wash and peel your potato, and cube into small 1/2 inch pieces.
Heat a pan with oil and add the raw peanuts, cooking for 3-5 minutes on a medium heat until fragrant and crunchy. Once cooked, add to a separate dish and set aside. Chop onion into cubes, chilli and coriander finely, set aside.
Add mustard and cumin seeds, toast for 1-2 minutes, then add in onions, curry leaves, and chilli, sauté on a medium heat until onions soften.
Add in cubed potato, a splash of water, salt and sugar and cover and cook on a low heat for 8-10 minutes to cook the potato.
Follow up by adding in the poha and sprinkle on turmeric, mix to coat it all and cover the pan again, cooking on a low heat for 2-3 minutes.
Once poha is cooked, it should become softened, if it’s too hard add a tad more water and cook for another minute.
Add in the toasted peanuts and chopped coriander for garnish.