Ingredients (Serves 2)
1. Vermicelli – 1 cup
2. Ghee – 1 tsp + 1 tbsp
3. Cashews – 2 tbsp
Raisins- 2 tbsp
4. Whole spices – Cardamom – 2, cloves – 4, cinnamon stick-1/2inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch, bay leaf – 1
5. Ginger- 1/2 inch, roughly chopped
Garlic – 3 small cloves, roughly chopped
Green chilies- 2, roughly chopped
6. Onion – 1/2 cup, chopped
7. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1/2 tsp
Garam masala powder – 1/4 tsp
8. Tomato – 1/2 small, chopped
9. Carrot – 1 small, cut into small cubes (Makes about 1/4 cup)
Fresh/frozen green peas – 1/4 cup
Green beans – 1/4 cup, chopped
10. Mint leaves – 2 tbsp
Cilantro – 2 tbsp
11. Thin coconut milk – 1.5 cup
12. Salt – To taste
13. Cilantro – To garnish
Method
1. Grind chopped ginger, garlic and green chilies to a coarse mixture.
2. Heat 1 tsp ghee in a pan at medium heat. Add the vermicelli and fry until golden, about 3 – 4 minutes at medium heat (if you are using roasted vermicelli, just fry it for 30 seconds until well-coated with ghee). Transfer to a plate and set aside.
3. In the same pan heat 1 tbsp ghee. Fry cashews until brown. Drain on to a paper towel. Next fry raisins until plump. Drain and set aside.
4. To the remaining ghee at medium heat, add whole spices and stir until fragrant. Next add onion and ground ginger mixture. Saute until onion starts to change color. Next add turmeric powder, chilly powder and garam masala powder. Stir for a minute and add chopped tomato, veggies and enough salt. Saute for 2- 3 minutes. Add in chopped mint and cilantro. Mix well and add the thin coconut milk. Taste-check for salt. Bring to a boil and add the roasted vermicelli. Cover and cook for 8 – 10 minutes at medium-low or low heat stirring in between, until the vermicelli is done. Fluff gently. Set aside for 5 – 10 minutes. Serve with raita, pappad and pickle.
WOW Maya.. Awesome Dish
Thanks Vidya