Lunch in 8 minutes

Hola! GDPB returns to a food picture an incredible 5 months after its runaway Blogway hit "How to cook chicken biriyani." This time, we offer you the simple yet delectable dish avalakki, Bengaluru style. Soak poha in water for 5 minutes. In the meanwhile, dice 2 onions and as many chillies as you can handle. Heat oil. Throw in some mustard seeds, curry leaves. Watch out for oil spurting all over you. Fry the onion till it's golden brown, then the chillies for a bit. Add turmeric for colour. Drain the poha, add it to the pan. Mix with the stuff, adding in salt and lemon juice fresh from the lemon. We are rrready. If your kitchen is better stocked than mine, you could add separately fried groundnuts and coriander for garnish. Bon appetit!