1cupmixed vegetables, chopped (I have used red & green bell peppers and onion)
Salt, to taste
Black pepper, to taste
Juice of half lime
Fresh coriander leaves , for garnish
Heat 1 tsp oil in a pan and lightly roast the vermicelli for just about 30 seconds.
Boil 6 cups of water in deep pot. Add roasted vermicelli to the boiling water along with a little salt. Cook for about 5 minutes with occasional stirring until the vermicelli is cooked. Drain and keep aside.
Heat the remaining oil in the same pan used to roast vermicelli. Add curry leaves and mustard seeds. Once the seeds start to sputter, add green chilies and the chopped vegetables.
Sauté for about 3-4 minutes till the vegetables just start to soften. We still want them to have a bite.*
Add salt, pepper, cooked vermicelli, and lime juice. Toss everything together and serve hot, garnished with some fresh coriander.
*I’ve used only onion and bell peppers in this recipe. If you are using root vegetables like potatoes and carrots add them a couple of minutes before adding onions and peppers so that they get sufficient time to cook through.