Boil 2-3 cups of water in a pan & add the vermicelli to it along with some salt.

Cook till they are done (as they cook they will expand in size).

Drain & soak in cold water to prevent them from cooking further.

Drain again, sprinkle some oil and mix to prevent them from sticking. Keep aside. This can be done ahead of time and kept refrigerated for 2-3 days.

In a pan or wok, heat oil on medium heat. Add the mustard seeds to the hot oil and allow them to splutter.

Then add the cumin seeds & curry leaves. Be careful as the spluttering will increase. Saute for few seconds.

Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.

Now add veggies - bell pepper, mix veggies (green peas, carrots, beans corns). Mix well, cover and cook until almost done.

Stir in the tomatoes and spices - turmeric powder, red chili powder, salt, and garam masala and cook for another minute.

Stir in the cooked & drained vermicelli. Cover & cook for a 1-2 mins.

Squeeze in the lemon juice & garnish with some coriander leaves. Give it one final mix and Semiya Upma is ready to be served.

Serve Semiya upma hot garnished with more cilantro (coriander leaves) and/or sev for breakfast and lunch or snack. Enjoy!