Masala Vermicelli

Ingredients:

Vermicelli                                                           - 2 cup
Onion                                                                  - 1 finely chopped
Green Chilies                                                      - 2 finely chopped
Ginger                                                                 - 1/2 inch julienne
Lemon Juice                                                       - 1 tblspoon
Mix Veggies                                                       - 2 cups in julienne/ small cubes
Mustard Seeds                                                    - 1/2 tspoon
Curry Leaves                                                      - 5-6
Turmeric Powder                                                - 1/4 tspoon
Garam Masala                                                     - 1/4 tspoon
Salt                                                                      - to taste
Oil                                                                       - 2 tbspoon
Water                                                                  - 2 cups
Coriander Leaves                                               - to garnish
Roasted Peanuts                                                 - to garnish (Optional)
Aloo Bhujia                                                        - to garnish (Optional)


Method:

Dry roast the vermicelli on medium heat till it turns light golden in color, stirring continuously.
Once done, boil them for 5 minutes, drain and keep aside.
Wash and cut the veggies in julienne or cubes. Parboil the veggies in microwave for 5 minutes.
I used carrots, peas, beans, peppers and corn, these are readily available in my kitchen.
Heat oil in a pan on medium heat. Once hot, add mustard seeds and curry leaves.
Add green chilies, ginger and onion, saute for 2-3 minutes.
Add the veggies and mix well.
Now sprinkle the salt, turmeric powder, garam masala and lemon juice, Cover and let them cook for 2 minutes.
Add roasted and boiled vermicelli and mix gently.
After 2 minutes switch off the heat and allow it to sit covered for another 5-6 minutes.
Garnish with coriander, peanuts and bhujia, serve the vermicelli hot.
This dish is best served for breakfast or evening snack.