Vermicelli cooked with vegetables and spices.
Cuisine: South + North Indian
Required Time: 30 Minutes
Serves: 4
Ingredients:
4 Cups Shavige / Vermicelli
1 Carrot
1 Potato
6 String Beans
1 Cup shelled Green Peas
Juice of one Lemon
2tbsp Ghee/Clarified Butter
2tbsp Oil
Whole Garam Masala:
1tsp Jeera
½ tsp Saunf/Aniseed
4 Pepper Corns
3 Green Cardamoms, Crushed
3 Cloves
3 Bay leaves
For the Masala:
1 Onion
6 Garlic Pods
2 Green Chilies
1-Cup Coriander Leaves
1” Ginger piece
Method:
Peel and chop Carrots and Potatoes into small pieces, string Beans and chop into small pieces. Grind the ingredients for the masala to a paste.
In a Handi/thick-bottomed vessel, heat Ghee and Oil and add whole garam masala one by one. Stir. Add the masala paste and stir-fry until the moisture evaporates.
Add vegetables and Vermicelli and stir for a minute. Add Salt and 4 cups of water and close the vessel and cook until done.
Remove the lid and add Lemon juice and mix gently. Remove to a serving dish.
Serve hot with Raitha.
