Veggie-studded Vermicelli
  • CourseSnacks
  • CuisineIndian
  • 1cup vermicelli (sev)
  • 1 onionchopped
  • 1 tomatochopped
  • 1/2cup mixed vegetablesfinely chopped
  • 1tsp cumin seeds (jeera)
  • 1tsp salt
  • 1/2tsp garam masala
  • 1/3tsp turmeric powder
  • 1/2tsp pepper powder
  • 1tbsp lemon juice
  • 2tbsp oil
  1. Dry Roast the vermicelli till pinkish in color. Keep aside.
  2. Heat oil, saute onion, tomato and mixed vegetables.
  3. Season with salt, pepper powder, turmeric powder and garam masala.
  4. Sprinkle the roasted vermicelli and toss well.
  5. Drizzle in 2 1/2 cups water.
  6. Cook till the water evaporates, in between.
Recipe 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.