Semiya/Vermicelli: 1 cup
Oil: 2 tbsp
Mustard: 1 tsp
Curry Leaves: 1 sprig
Onion: 1 medium diced
Green chillies: 2-3 sliced round
Ginger: 1 tsp minced
Green Peas: 1/2 cup
Carrot: 1/4 cup diced
Salt: as needed
Water: 2 cups
First, roast the vermicelli on low flame till it is uniformly golden in colour.
Keep this aside.
In the same pan, heat oil and splutter mustard and curry leaves.
Throw in the onions, green chilly, ginger and saute for a minute.
Add the veggies and saute on low flame with salt till it is almost done.
Add 2 cups water and when it starts boiling, add the roasted vermicelli and mix everything.
Keep the lid, cook on low flame till done.