|Semiya/Vermicelli||2 Cup (32 tbs)|
|Mixed green vegetables||2 Cup (32 tbs), chopped|
|Onion||1 , julienned|
|Green chillies/Stock||4 , slit into halve|
|Water||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Ghee/Clarified butter||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Urad dal||1⁄2 Teaspoon|
|Ginger||2 Inch, finely chopped|
|Walnuts/Cashew nuts||1 Teaspoon|
Heat a skillet. Add 1 tsp ghee/clarified butter. Add vermicelli and roast until it turns slightly brown. Remove and keep aside.
In the same skillet, add 2 tbs oil and add mustard seeds. Allow them to splutter, add cumin seeds, urad dal, hing, chopped ginger,nuts (optional), slit green chillies and curry leaves.
Add chopped mixed vegetables, salt and mix well. Add 2 cups of water, cover with lid and cook until veggies turn tender.
Add the roasted vermicelli and an additional cup of water (if required), stir well, cover with lid and continue cooking (stirring in between)until the water has been completely absorbed and the vermicelli is thoroughly cooked.