Vermicelli - 2 cups (I used bambino Semiya)
tomato - 1
Ginger - 1 inch piece finely chopped
Green chilli -1-2 finely chopped or slit
Vegetables of your choice
Fresh or frozen Peas - handful
For the seasoning
Oil -3-4 tsp
Mustard -1 tsp
Urad dal - 1 tsp
Hing/Asafoetida - a generous pinch
Red Chilli - 2
Curry leaves - littlePreparation
Thinly slice or finely chop onions and tomato. Chop all the vegetables finely.
Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves. When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent. Add tomato let it cook for a minute. Then add finely chopped vegetables and saute until half cooked.
Add water and salt needed. When water starts boiling, add the roasted vermicelli.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.
Tips for beginners
To check for salt, taste the water, if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.