Masala Vermicelli

Masala Vermicelli

this is a good tiffin or breakfast dish. its quick to put together, and most of the ingredients are almost always on hand at home.

Nirmala Prem


  1. 2 Cups vermicelli
  2. 2 Tablespoons ghee
  3. 1/4 Teaspoon mustard seeds
  4. 1/8 Teaspoon cumin seeds
  5. 8 curry leaves
  6. 1 chilly green , slit lengthwise
  7. 1 onion , diced
  8. 1 potato small , cut into small cubes
  9. 1 tomato , diced
  10. 1 Cup mixed frozen vegetables
  11. 1/8 Teaspoon turmeric powder
  12. 1/2 Teaspoon chilly red powder
  13. 1/4 Teaspoon coriander powder
  14. 2 Teaspoons pav masala bhaji
  15. 1 Bunch coriander leaves fresh


20 mins
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    Heat the ghee in a non stick vessel.

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    When the ghee is hot, add the mustard seeds. when they splutter, add the cumin seeds.

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    Next add the green chilly and curry leaves and saute for a bit.

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    Add the diced onion and saute till translucent. add the turmeric powder and mix well.

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    Add the tomato, and a bit of salt. let the tomatoes sweat down a bit.

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    Add the red chilly powder and coriander powder. mix well till the spices lose their raw smell.

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    Add the cubed potato and mix well. cook covered on a low flame till the potatoes are just half done.

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    Next, add the frozen vegetables and pav bhaji masala and saute well till the spices smell cooked.

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    Add the vermicelli noodles and stir well to toast them nicely in the ghee.

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    Next, add 3 cups of water from a recently boiled kettle and let it come to the boil. add enough salt to season.

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    Cover and let simmer (lowest flame) till all the water is absorbed (about 8 to 10 minutes).

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    When all the water is absorbed, turn off the heat and let it rest in the vessel itself for 5 minutes.

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    Garnish with freshly chopped coriander leaves; serve with ketchup.

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