Serves 1
Directions
- 1Add ghee to a pan.
- 2Add 1 cup of sewai (vermicelli) to the ghee.
- 3Roast the vermicelli for 1 minute until light golden brown and set aside.
- 4Add a little more ghee to the pan.
- 5Add 1/4 tsp rai, 1/4 tsp jeera, a pinch of hing, chopped green chilies, and 6-7 curry leaves.
- 6Add 1/4 cup finely chopped carrot, capsicum, 1/4 cup corn, 1/4 cup peas, and 1/4 cup finely chopped tomatoes.
- 7Add salt, 1/2 tbsp red chilli powder, 1/4 tbsp haldi, and 1/2 tbsp garam masala.
- 8Sauté well for 2-3 minutes.
- 9Add the roasted vermicelli and mix well.
- 10Add 2.5 cups of water and mix.
- 11Cover and cook for 3-4 minutes.
- 12Garnish with fresh coriander.
Ingredients
- ghee
- 1 cup sewai
- 0.25 tsp rai
- 0.25 tsp jeera
- pinch hing
- green chilies
- 6 curry leaves
- 0.25 cup finely chopped carrot
- capsicum
- 0.25 cup corn
- 0.25 cup peas
- 0.25 cup finely chopped tomatoes
- salt
- 0.5 tbsp red chilli powder
- 0.25 tbsp haldi
- 0.5 tbsp garam masala
- 2.5 cups water
- coriander
Equipment
panspoonlid
Tips
- Highly addictive
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup