Poha with capsicum and corn

Method

Finely chop 1 1/2 capsicum and one green chili and keep aside.Take one glass of poha in a sieve soak in clean water and keep aside. Preheat a karahi and add 1/4 a cup of cooking oil. Take a 1/4 cup of sarson seeds. Drop a few sarson seeds in the hot oil to check if they are frying. Add the remaining sarson seeds and to curry patta leaves from 2 stems of curry patta. Add two cups of corn. Mix and fry for 1 to 2 minutes. Add the capsicum and green chilis and mix well. Add 1 1/2 spoons of salt (or to taste) and half a spoon of haldi mix well. Add the poha while continuing to mix well. Carry on frying and mixing on a slow flame for a minute while mixing very well and ensuring all the poha gets the haldi color. Garnish with dhania leaves and server.