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2 Cups Shyam's Vermicelli, 1/2 cup Shyam's Tomato Sauce, 2 tbsp Refined oil, 1 tsp Mustard Seeds, 1 tsp Cumin Seeds, 1 tbsp Urad Dal, 2 Green chillies (split lengthwise), 9-10 Curry leaves,1 Onions sliced, 1/2 cup Beans chopped, 1/2 cup Carrots chopped, 1/2 cup Fresh Peas, 1/2 tsp Turmeric powder, Salt, 2 tbsp Peanuts roasted.


  • Heat a wok or a kadhai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.

  • Now heat oil in the same kadhai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.

  • Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.

  • Add the tomato sauce and 2.5 cups of water, and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadhai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.

  • Check seasoning. Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli. Serve immediately.

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