Spicy Vermicelli

Spicy Vermicelli ( semia )

Serves: 3

You will need

For semiya / vermicelli:

1/2 teaspoon ghee
200 g ( 1 cup ) semiya / vermicelli
4 cups water
1/2 teaspoon salt

Other ingredients:

1 tablespoon oil
1 onion, finely sliced
2 teaspoon ginger - garlic paste ( fresh and homemade )
1 tomato, finely sliced
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 carrots, finely sliced
4 French beans, finely sliced
1/2 teaspoon garam masala powder
1/2 teaspoon salt
1 teaspoon chopped coriander leaves

Method

For vermicelli:

In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 4 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.

Final preparation:

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside ( spice powder solution ).

In a wide kadai / frying pan, heat oil. Add finely sliced onions and fry till golden color on a medium heat.

Add ginger - garlic paste and stir well for 2 minutes or till the raw smell goes.

Add tomato slices and saute for 2 minutes.

Add diluted spice powder and stir well for 2 - 3 minutes until the water dries up.

Add finely sliced carrots and beans ( or fresh green peas, beet root ). Mix well adjust salt to taste. Do not add water. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until done and vegetables softens.

Add cooked vermicelli, garam masala powder and stir continuously for 5 - 8 minutes till it mixed with spices and cooked vegetables.

Sprinkle chopped coriander leaves ( or shallow fried cashew nuts and raisins ) and serve hot as a snack.