2 1/2 cups vermicelli / seviyaan, boiled with a pinch of salt and 2-3 drops of oil
Salt, to taste
1 big onion
1 tsp oil
4 to 5 cups water
1/4 teaspoon haldi
1 boiled potato, chopped
1 teaspoon rai (mustard)
1/2 cup roasted peanuts
1 teaspoon Red Chili Powder
1 teaspoon jeera (cumin)
2 to 3 tablespoon tomato ketchup
10-15 curry leaves
2 cloves garlic, chopped
1 tablespoon lemon juice
1 tsp Ginger chopped
2 tablespoon kismis (raisins)
2 tablespoon kaju (cashew)
Roast the vermicelli in ½ teaspoon oil and set aside.
Heat oil in a pan and fry the cashew, drain and set aside.
In the same pan add mustard, cumin, bay leaves, cloves and cardamoms.
Add cauliflower and green chilli, saute and cover, cook for 2 to 3 minutes.
Now add carrot, green peas, ginger and mix.
Cover and cook till the vegetables are half-cooked.
Add all the dry masalas and saute for a minute.
Now add the roasted vermicelli and mix.
Add the kismis, tomato ketchup and water.
Stir and when it starts boiling, reduce the heat to low, cover and cook till all the water is absorbed.
Check for the vermicelli to be cooked or else add little more water.
Add the lemon juice, half coriander and half cashew and mix.
Serve garnished with rest of coriander and cashew.