200 gms. thick vermicelli broken into small strands
1/2 big tomato chopped
100 gms. fresh/frozen green peas.
1 small onion chopped into small pieces
1/2 carrot chopped into small pieces
1 medium green chilli chopped
1 tablespoon curry leaves and 1 tbsp.coriander leaves
1 tablespoon mustard seeds along with 1/2 tsp.chana dal
1 small piece ginger chopped into tiny pieces
2-3 tbsps. vegan sour cream and salt to taste
About 4 tbsps.cooking oil
1)Boil 1 litre water in a pan along with a pinch of salt.
2)Add the carrot pieces and the peas and keep on a low flame.
3)Meanwhile heat a non stick pan and add the oil.
4)Add the mustard seeds and the chana dal till they splutter.
5)Fry the onions till they are slightly brown.
6)Add the vermicelli and fry till slightly brown.
7)Next include the chopped tomato, green chilli, curry and coriander leaves and stir well for about a min.
8)Drain out the cooked carrots and peas and keep aside.
9)Add enough strained hot water to the vermicelli to just about cover it well.
10)Add salt to taste.
11)Cover the pan with a lid and leave to cook on a low flame till the water dries up.
12)Next add the carrots and peas and stir carefully.
13)Beat the vegan sour cream with a fork and add stirring again.
14)Finally put in the salted cashew nuts and stir once again.
15)Remove from flame and keep covered for a min. or two for the nuts to get slightly soft.
Note:Before serving lift lightly with a fork to separate the vermicelli strands. Simply delicious when eaten hot with some pickle.
I would welcome your views and comments so please go ahead and happy eating!