Ingredients(Serves 3 - 4):
Vermicelli / Semiya -- 1 cup, roasted - I used Bambino brand
Shallots -- 2
Ginger -- 1 tbsp, finely chopped
Green chillies -- 1-2
Mixed Vegetables -- ½ cup (I used frozen carrot,beans, corn & peas)
Mustard Seeds -- 1 tsp
Urad dal -- 1 tsp
Hing/Asafoetida -- a pinch
Red Chillies -- 2
Curry leaves -- 3 - 4 leaves
Oil -- 1 - 2 tbsp
Salt -- as required
Thinly slice the shallots, slit the green chillies, chop the ginger and the vegetables.
I used roasted vermicelli, if using the non-roasted vermicelli, then add 1 tbsp of oil or ghee to the pan and roast the vermicelli on medium heat until it turns golden brown in colour.
In the same pan, add oil and once it is hot, add the mustard seeds and let it splutter. Add hing, urad dal , red chillies and curry leaves and saute until the dal turns light brown.
Now add the shallots, green chillies and ginger and saute until the onions are translucent. Add the chopped vegetables and fry it on a medium flame until half cooked.
Add 2 cups of water (double the amount of vermicelli.Add salt and do a taste check. Let the water come to a bubble boil. Add the roasted semiya and mix well. Close with the lid and let it cook on a medium low flame. Stir occasionally to check the doneness and make sure it doesn't stick to the bottom.