Vegetable vermicelli!



Vermicelli (thick and roasted)-2 cups
Capsicum-1 small
Onion-1 small
Carrot-1/2 small
Chilli-1 pc
Mustard seed-1/2 tsp
Curry leaves-4-5
Asafoetida-1 pinch
Lemon juice-1 tsp
Oil-2 tbsp
Salt-to taste


-> In a pan take oil. When the oil heats up add mustard seeds.
-> When the mustard seeds splutter, add asafoetida and curry leaves.
-> Cut capsicum, carrot, onion, chilli in small pieces.
-> Add onion and green chilli into the pan, fry till it turns light golden. Add little salt.
-> Now add capsicum and carrot. Fry for sometime.
-> Add the roasted vermicelli, little salt and water sufficient enough that it covers the vermicelli.
-> Cover with a lid. Keep checking regularly.
-> When the vermicelli is cooked. Add lemon juice.
-> Switch off the burner.

Serve hot 🙂

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