• Thin vermicelli: 2 cups.
  • Oil: 1-1.5 tbsp.
  • Mustard seeds: 1 tsp.
  • Cumin seeds: 1tsp.
  • Urad dal: 1 tbsp.
  • Green chillies: 2, split lengthwise.
  • Curry leaves: 6-8.
  • Onion: 1, sliced.
  • French beans: 1/2 cup, chopped.
  • Carrots chopped: 1/2 cup.
  • Fresh peas:1/2 cup.
  • Kissan tomato ketchup: 2 tbsp.
  • Turmeric powder: 1/2 tsp.
  • Roasted peanuts: 2 tbsp
  • Salt to taste.


  1. Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.
  2. Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.
  3. Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.
  4. Add the tomato ketchup and 2 1/2 cups of water and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water has dried up.
  5. Check seasoning and finish with roasted peanuts on top

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