Tomato Vermicelli


  1. Heat 1 tsp of ghee & fry 1.5 cup of vermicelli/ semiya till  it releaes a nice aroma. Keep the roasted vermicelli on a platter.
  2. Heat 1 tbsp of oil in a broad non-stick pan & add 1/2 tsp of mustard seeds. Allow them to splutter. Add 1 tsp of minced ginger & cook for 7-8 minutes. Stir in 2 medium onions (finely chopped), 2 big greenchillies (slit) & a few curryleaves. Cook till the onions turn golden brown in colour.
  3. Add 1 medium carrot (finely chopped) and 1/2 cup of chopped tomato. Fry for a minute and add 1/4 cup of water. Cover and cook the veggies for 6-7 minutes on low heat. Add 1/2 cup of tomato (pureed in the mixer), salt and fry till the oil starts to seperate.
  4. Add 2.75 cups of boiling water + 1.5 tsp of salt. Add the roasted vermicelli & mix. Cover cook on low heat for 10 minutes or till dry.
  5. Finally add a pinch of sugar and remove from heat.
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