Method:

1. Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
2. Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along with whole red chillies.
3. When onions are light brown, add potatoes, and turn around till they look a bit glossy.
4. Add the turmeric and sauté over low heat till the potatoes are cooked through.
5. Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.
6. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
7. Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.