Splutter mustard, cumin, a few black peppercorns, and urad dal in 1/2 canola and 1/2 sesame oil. Sauté onions, green chilies, chopped ginger. Add turmeric and sambar powder. Curry leaves, a few baby carrots cut into sticks and some potatoes cut into stick (small 1/4 inch by 1 inch). Chopped cilantro and a few mint leaves. Add 12 cherry tomatoes and cover and cook on low heat till tomatoes are soft. Add salt and juice of one lime. Add 3 cups of washed thick poha (pounded rice – available at any Indian grocery store) and stir over low heat till warm. Garnish with fresh grated coconut and minced coriander.
Serve with lime pickles (cut into small pieces) and a yogurt raita of your choice.