Vegetable Vermicelli

Ingredients:

• 1 cup vermicelli

• 1 tablespoon oil

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 onion, finely chopped

• 2-3 green chilies.

• 1 tablespoon ginger-garlic paste

• 1 cup mixed vegetables (carrots, peas, bell peppers, beans), finely chopped

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• Salt to taste

• Black pepper to taste

• Fresh coriander leaves for garnish

  
  

Instructions:

1. Cook the vermicelli:

   • Bring a large pot of water to a boil. Add a pinch of salt and a few drops of oil to the boiling water.

   • Add the vermicelli to the boiling water and cook . Be careful not to overcook.

   • Once cooked, drain the vermicelli using a colander and rinse it under cold water to stop the cooking process. Set aside.

2. Prepare the vegetables:

   • Heat oil in a large pan over medium heat.

   • Add mustard seeds and cumin seeds. Let them splutter.

   • Add finely chopped onions and green chilies. Sauté until the onions turn translucent.

   • Stir in the ginger-garlic paste and cook for another minute until fragrant.

3. Add mixed vegetables and spices:

   • Add the mixed vegetables to the pan. Stir well to combine with the onions and spices.

   • Sprinkle turmeric powder, coriander powder, salt, and black pepper to taste. Mix until the vegetables are coated with the spices.

4. Cook the vegetables:

   • Cover the pan and let the vegetables cook for 5-7 minutes, stirring occasionally, or until they are tender yet crisp.

5. Combine with vermicelli:

   • Once the vegetables are cooked, add the cooked vermicelli to the pan.

   • Gently toss everything together until the vermicelli is well combined with the vegetables and heated through.

6. Garnish and serve:

   • Garnish the vegetable vermicelli with freshly chopped coriander leaves.