Vegetable Vermicelli

Dry roast Vermicelli in a pan until light golden. Keep aside.

Heat oil in the same pan. Add Rai and Jeera. Let them splutter. Add Green Chilli Carrot, Capsicum and Green Peas. Sauté for 2 3 minutes. Add Tomato, Salt, Turmeric, Red Chilli & Coriander Powder. Cook until tomatoes become soft.

Add 2½ cups hot water and bring it to a boil.

Add roasted Vermicelli and mix gently.

Cover and cook on low flame for 4 5 minutes, until Vermicelli absorbs the water and becomes soft. Switch off the flame and add Lemon Juice.

Garnish with fresh Coriander and serve hot.

Tip Vermicelli ko overcook na karein, warna woh sticky ho sakti hai