Ingredients
- Thin, whole wheat Vermicelli- 2 cups
- Vegetables like carrots, peas, green beans, potato- 2 cups
- Oil- 2tbsp
- Salt to taste
- Mustard- 1/2tsp
- Cumin seeds- 1/2tsp
- Hing or asafotida – A pinch
- Curry leaves- 2 sprigs
- Turmeric- 1/4tsp
- Green chilli- 1, chopped fine
- Ghee or clarified butter- 1tsp
- Grated fresh coconut- 1 tbsp (optional)
- Coriander leaves to garnish
Instructions
- Heat the clarified butter in a thick bottomed pan. Add the vermicelli and shallow fry till golden brown and keep aside
- Heat oil in the same pan and add the mustard seeds. Once they crackle, add cumin seeds and fry till they are brown.
- Stir in the asafotida and curry leaves and fry for a few seconds.
- Add the vegetables and fry on high heat for 2min. Add the turmeric, green chilli and salt and continue frying for 3 to 4 min more
- Add about two and half cups of water and allow the mixture to simmer for a minute.
- Add the fried vermicelli, mix and cook covered for 5minutes.
- Stir in the grated coconut and mix well.
- Prep Time: 20 mins
- Cook Time: 10 mins