Veggie-studded Vermicelli

by Monica Uppal Popli -

Veggie-studded Vermicelli

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Course Snacks
Cuisine Indian

Ingredients
  

  • 1 cup vermicelli (sev)
  • 1 onion chopped
  • 1 tomato chopped
  • 1/2 cup mixed vegetables finely chopped
  • 1 tsp cumin seeds (jeera)
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/3 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 1 tbsp lemon juice
  • 2 tbsp oil

Instructions
 

  • Dry Roast the vermicelli till pinkish in color. Keep aside.
  • Heat oil, saute onion, tomato and mixed vegetables.
  • Season with salt, pepper powder, turmeric powder and garam masala.
  • Sprinkle the roasted vermicelli and toss well.
  • Drizzle in 2 1/2 cups water.
  • Cook till the water evaporates, in between.

Notes

  • You may use a mixture of vegetables or of only one type. may choose from beans, kernels, cauliflower and capsicum (bell pepper). Different colors of veggies will enhance the look of the dish.
  • You may use tamarind chutney instead of lemon juice.
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