Prepare the Poha: Place the flattened rice in a large sieve. Rinse it under cold running water for about 1-2 minutes, gently tossing it with your hands until it softens slightly but isn't mushy. The grains should still hold their shape, feeling pliable. Let it drain thoroughly in the sieve for 5-7 minutes, allowing any excess water to drip away. This step is crucial for ensuring the Poha remains light and fluffy.

Temper the Spices: Heat the vegetable oil in a large frying pan or skillet over a medium heat. Once the oil shimmers slightly, add the black mustard seeds. Listen for a gentle crackling sound and watch as they begin to pop, turning a shade darker. This indicates they’ve released their aromatic oils. Immediately add the fresh curry leaves, which will sizzle and release their distinctive fragrant aroma.

Sauté the Aromatics: Add the finely chopped onion and green chilli to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the onions soften and turn translucent, carrying a sweet, mellow scent. Avoid browning them too much; we're aiming for softness and sweetness here.

Add Vegetables and Spices: Stir in the turmeric powder, sugar, and salt. Cook for another minute, stirring constantly, until the turmeric's raw smell dissipates and the mixture takes on a beautiful golden hue. Add the thawed frozen peas and grated carrot, cooking for 3-4 minutes until the vegetables are tender-crisp and their colours brighten. They should still have a slight bite.

Combine with Poha: Gently add the drained Poha to the pan with the vegetables. Using a wooden spoon or spatula, carefully fold the Poha into the spiced vegetable mixture. The goal is to evenly coat the Poha grains with the turmeric and spices, transforming them into a lovely pale yellow. Continue to gently toss for 2-3 minutes, ensuring everything is well combined and warmed through.

Finish and Serve: Remove the pan from the heat. Stir in the roasted peanuts and the fresh lemon juice. The lemon juice brightens all the flavours and adds a lovely tang. Garnish generously with freshly chopped coriander. Serve immediately, while the Poha is still warm and fragrant.