Ingredients:

• 1 cup vermicelli or semiya
• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1/2 tsp hing
• 1/2 inch piece ginger - grated
• 2 tbsp Peanuts
• Curry Leaves - a few
• 1-2 green chillies, slit
• 1 medium-sized onion, finely chopped
• 1 tsp jeera powder
• 1 1/2 tsp dhania powder
• 1/4 cup green peas
• 1/4 cup carrots, finely chopped
• 1/4 cup capsicum, finely chopped
• Salt to taste
• 1 3/4 cup water (add more water if required, but start with this measurement)

Instructions:

• Dry roast the vermicelli till lightly brown and toasted, keep this aside
• Heat oil or ghee in a pan, add mustard seeds, hing, ginger, peanuts and sauté
• Add the curry leaves, green chillies, onions and sauté till the onions turn translucent
• Now add the spices - jeera powder, dhania powder, salt and mix. Now, add the chopped vegetables (green peas, carrots, and capsicum). Stir-fry them for 2-3 minutes until they are cooked
• Add the roasted vermicelli to the pan and mix well with the vegetables
• Heat the water and bring to a boil and add this water to the pan, mix gently and cook for a few minutes till done
• Serve hot with a squeeze of lemon juice