First roast the vermicelli (with the low flame,chopped the shimla mirch, red carrot, tomato, boiled potato and wash and dry. Cut 2 spoon coriander leaves wash. 20-25 peas boiled. 1"ginger paste.
METHOD
Boiled the water and mix 1 spoon oil then add roasted vermicelli after one boil off the gas then in the sieve do separate water and on the vermicelli spread the normal water.
In a non stick pan add 1 spoon oil..
Oil hot...add hing and mustard seeds then add all chopped veggies and c