Heat a non stick saucepan and add oil. Add peanuts and roast till it crackles.
Then add whole jeera, curry leaves, green chilies, and chopped onion.
Fry onion till soft (do not brown it) and then add tomatoes. When tomatoes start softening add turmeric, red chili powder and salt.
Meanwhile place the poha in a sieve and wash under running water. Keep aside for a minute till it puffs up. Add this to the pan and stir well with onion and tomatoes.
Check the seasoning and add lemon juice, coconut, and fresh coriander leaves.
Cook for 2 more minutes and serve hot by garnishing with finely chopped raw mango.