INGREDIANTS:
- 2 tsp oil
- 2 bay leaf
- 1 cinnamon
- 1 cardamom
- 1 tsp cumin seeds
- 1 cup chopped onion
- 2 green chilies
- 1 tsp ginger garlic paste
- 1 cup frozen mixed vegetables
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 cup chopped tomato
- salt
- 4 cups of water
- 2 cups of roaster vermicelli / Bambino Vermicelli
- chopped cilantro
- 1 tsp ghee
STEP BY STEP VIDEO:
INSTRCTIONS:
- When pan is hot, add oil.
- Add bay leaf, cinnmon, cumin seeds, curry leaves - wait until it splutters
- Add chopped onion, green chilies, ginger garlic paste - saute until onion turns into light brown.
- Add frozen mixed vegetables or fresh vegetables - saute for a minute
- Add turmeric powder, red chili powder, coriander powder and salt - quick stir
- Add chopped tomato - saute until tomato is soft.
- Add 4 cups of water (1 cup vermicelli - 2 cups of water), it may vary based on the brand, check the cooking instructions on the label. Let it boil well.
- Add 2 cups of roasted vermicelli. Mix them well.
- Close it with lid, cook in medium flame.
- Cook until vermicelli absorbs all the water and cooked.
- Add chopped cilantro and ghee.
- It is ready to eat.
NOTE:
- If your vermicelli is not roasted, you can roast in a separate pan.
- You can use choose of your vegetables like carrot, beans, green peas, corn and potato.
- It can be eaten as plain or it goes well with chutney.
- Water ratio may vary based on the brand, please check the label to find the water ratio.
