- vermicelli - 2 Cups
- water - 3 cups
- red onion - 1 piece (chopped)
- vegetable assortment - 1 cup (carrots, peas, beans, corn, potatoes, etc.)
- green chili - 2 pieces
- piece of ginger - 1 piece (grate)
- olive oil - 1 st. a spoon
- Mustard seeds - 1/4 Teaspoons
- yellow peas - 1/4 Teaspoons
- curry leaves - 3-4 pieces
Fry the noodles in a dry frying pan until golden brown. This should not take more than 4-5 minutes, make sure that the vermicelli is not burnt. Set aside. In the same frying pan, heat the oil, throw there seeds of mustard, curry leaves, Bengali gram (peas) and green pepper. After a minute add the chopped onion and continue to cook until it is clear. Then add the ginger and the rest of the vegetables. Stir well, continue cooking for 6-8 minutes. Add some water if necessary. When the vegetables are "right", add lightly salted water and bring to a boil. When the water boils, pour everything into vermicelli, continue to cook constantly stirring, until the water boils off.
Servings: 2-3