Instructions

1. Roast vermicelli in a pan on medium flame until it turns light brown. Keep aside.
2. Chop carrot and French beans and cook them along with fresh peas till soft.
3. Heat oil in a pan. Add mustard seeds and allow them to splutter.
4. Add cumin seeds, curry leaves and green chillies. Sauté for a minute.
5. Add chopped onion, fry till translucent.
6. Add water and bring it to boil. When it starts boiling, add salt and roasted vermicelli. Mix well and cover with a lid.
7. Cook till the water is absorbed. Stir in between occasionally to prevent sticking. Turn off the flame and transfer to a serving bowl. Serve hot.