Heat olive oil in a pan and roast peanuts until crisp. Set aside.

Heat oil in a kadai, add mustard and cumin seeds; allow to crackle.

Add curry leaves and onions, sauté until softened.

Add remaining vegetables, sprinkle salt and water, and steam cook.

Rinse poha in a colander under running water, stirring gently.

Set aside the rinsed poha.

Stir in turmeric powder, peanuts, salt, and sugar.

Add rinsed poha and gently stir until combined.

Turn heat to low, cover the pan, and cook in steam for 3-4 minutes.

Turn off heat when poha has puffed up slightly.

Stir in lemon juice and coriander leaves.

Check salt and seasonings and adjust to taste.

Serve with Bhujia, fruits, and Adrak Chai.