Ingredients

Vermicelli 200 gms
Onions 2
Capcicum 1
Carrot 1
Ginger paste 1 tsp
Garlic peste 1 tsp
Green chillies 2
Butter or oil 2 tbsp
Mustard seeds 1tsp
Tomato sauce 2tbsp
Salt to taste
Red chilli powder 1 tsp
Green coriander to garnish

Method

• Boil 5 cups water in a big pan. When it starts boiling add 1/2 tsp salt and 1 tsp oil to it.

• Now add Vermicelli to it and keep stirring for 2 mins.

• Strain it and keep aside to cool.

• Cut onions, capsicum, carrot and green chillies, lengthwise. Heat oil in a kadhai.

• Add Mustard seeds & cook till they crackle.

• Add curry leaves and onions, fry for 1 min add capsicum, carrot and green chillies at the interval of one min each in the mentioned order, stirring frequently.

• Add salt and cook for 2 mins.

• Add tomato sauce, chilli powder and cook for one min.

• Add vermicelli, stir carefully. Mix well.

• Cook covered for 5 mins. Garnish with green coriander.

• Serve hot.