Ingredients
- Vermicelli (sevai): 1 cup
- Mixed vegetables (carrot, beans, peas, capsicum, finely chopped): 1 cup
- Onion (finely chopped): 1 medium
- Tomato (finely chopped): 1 medium
- Green chilies (finely chopped): 1-2 (optional)
- Ginger (grated): 1 tsp
- Mustard seeds: ½ tsp
- Cumin seeds: ½ tsp
- Curry leaves: 8-10
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Garam masala: ½ tsp
- Salt: to taste
- Oil: 2 tbsp
- Water: 1¾ cups
- Fresh coriander leaves (chopped): for garnish
- Lemon juice: 1 tsp
Preparation
Dry roast the vermicelli in a pan until lightly golden. Set aside.
Heat oil in a large pan or kadhai. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and green chilies, sautéing briefly.
Add onions and grated ginger. Cook until the onions are translucent.
Stir in the chopped vegetables and cook for 3-4 minutes. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
Add tomatoes and cook until they soften and blend with the spices.
Pour in the water and bring it to a boil. Add the roasted vermicelli, stirring gently to combine.
Cover and cook on low heat for 5-7 minutes, stirring occasionally, until the vermicelli is cooked and the water is absorbed.
Turn off the heat and add lemon juice. Mix gently.
Garnish with fresh coriander leaves and serve hot with chutney or yogurt.
Servings: serves 2-3
Notes
- Use whole wheat or millet vermicelli for a healthier version.
- Adjust spice levels to your taste.
- You can add nuts like cashews or peanuts for crunch and extra flavor.
