Vermicelli (Semiya) - 1 cup
Onion, chopped - 1 medium
Potato, pealed and cubed (1 cm) - 1 medium
Mixed Vegetables, cut into 1 cm pcs - 1 cup (I have used green peas. carrots, french beans and capsicum)
Mustard seeds - 1/2 teaspoon
Urad Dal - 1/2 teaspoon
Curry leaves - 6-8
Green chillies, chopped - 2
Grated ginger - 1 teaspoon
Lemon Juice - 1 tablespoon (Adjust according to taste)
Cashew - 10 - 12 pcs
Peanuts - 1/4th cup
Raisins - 1 tablespoon
Fresh coriander, chopped - 3-4 tablespoon
Oil - 2 tablespoon +1 tsp
Hot water - 2 cups
Salt to taste
Dry roast Vermicelli in a kadhai until it gets a light golden colour, once done keep aside in a dry plate.
Heat 1 tsp in the same kadhai and fry the peanuts and cashew and keep aside.
Heat 2 tablespoon of oil in the same kadhai and add the mustard seeds and the Urad dal, once the mustard seeds start popping add the cubed potatoes and fry for 2-3 minutes. Add the chopped onions and curry leaves and fry until the onion stars to turn slightly golden.
Add the chopped vegetables,green chillies and grated ginger mix well and fry for 4-5 minutes (covered), if required add a tablespoon or two of water.
Once the vegetables turn tender and the roasted vermicelli and mix well., add hot water and salt mix well and let this come to a boil, turn the flame to low, add the lemon juice, mix well and let it cook on low flame for 5-6 minutes.
Add the fried nuts and raisins, once it almost 80% cooked, stir in between and once almost done, add chopped fresh coriander, cover with a lid and turn off the heat. let it stand for 5-6 minutes before serving.
Serve hot :)
I have added the onion after adding the potatoes, its because the potato would take more time to cook and i would fry the onion and then add the potato there are chances of the onion getting burnt.
Lemon juice not only adds flavor to the dish but also prevents the vermicelli from sticking to each other.