Heat a kadai and add vermicelli, ghee

Roast vermicelli for 8-10 minutes at low flame until it becomes light golden brown in colour and keep aside.

Heat some oil in a kadai. when oil is hot, add mustard seeds and asafoetida into it. let them splutter for one minute.

Now add ginger and saute them another minute.

Now add finely chopped onions and cook till the onions are translucent, then add in the finely chopped tomatoes.

Stir and add salt to taste. cook till the tomatoes are mushy

Now add finely chopped potatoes, and peeled green peas. cook for another 4-5 minutes at low flame.

Add red chilli powder and maggi masala. mix well.

Add 1/2 cup of water. cover the wok with the lid and let it cook on low flame for 5 minutes until the vegetables become soft.

After 5 minute, add 3 cups of water and salt. turn the stove to high flame and mix well.bring it to boil on high flame.

Cook the vermicelli till they soak all the water.

Leave the kadai covered for 2 more minutes

Now add some chopped coriander leaves and mix well.