Soak poha in water for about 10 minutes, until softened but not mushy.
In a pot of boiling water, cook potatoes for 5 minutes. Drain.
In a skillet, heat oil.
Add asoefetida, chiles and curry leaves. Saute for 1 minute.
Add onions and saute until they start to change color.
Add turmeric, potatoes and peanuts. Saute for 5 minutes.
Add poha and saute until thoroughly combined.
Add salt, lime juice and cilantro. Stir to combine.
To serve, garnish with pomegranate seeds.