Maharashtrian spiced flattened rice (Poha)

1. Rinse the flattened rice in a sieve under cold water for 20-30 seconds until just softened, then drain and leave to stand for 10 minutes. Don't soak it or it will turn mushy! Mix in the turmeric, sugar and salt.

2. Heat the oil in a wide frying pan and fry the peanuts for 2-3 minutes until crunchy. Lift them out with a slotted spoon.

3. In the same oil, fry the mustard seeds, then add the curry leaves and chopped green chillies and let them sizzle for half a minute.

4. Add the chopped onion and the potato, cut into very small cubes, and cook covered, stirring now and then, for 7-8 minutes until the potato is tender.

5. Add the flattened rice, toss gently and steam, covered, over low heat for 2-3 minutes until heated through.

6. Return the peanuts, drizzle with lemon juice, scatter with coriander and serve hot with a cup of masala chai.

Tip: A favourite 20-minute breakfast of Maharashtra and Madhya Pradesh. Choose medium-thick poha (flattened rice), as the thin kind goes soggy. The sugar doesn't sweeten, it just rounds out the flavours.