Carrot semiya

INGREDIENTS:

Semiya (Vermicelli) - 300g
Carrot - 1
Onion - 2
Tomato - 2
Garlic - 4nos
Ginger - 1/2 to the quantity of garlic
Salt - to taste
Coriander leaves - few
Sambar powder - 1/4sp
Turmeric powder - a pinch
Fennel powder - 1/4sp
Mustard seed - 1/4sp
Urad dal - 1/4sp


METHOD:

• Fry vermicelli in one spoon of ghee till light brown and let it cool.
• Chop onion and tomato. Crush ginger and garlic. Shred carrot and keep separately.
• Add oil to kadai. Add mustard seed, urad dal, onion and fry till it becomes translucent.
• Then add ginger garlic paste and fry till it is brown.
• Add carrot and fry till raw smell leaves.
• Add tomato, fennel powder, sambar powder, salt, turmeric powder and sprinkle little water.
• Let it boil till the raw smell of the spices leave.
• Then add water with vermicelli to the ratio of 1:1 1/4.
• When the water is boiling well add semiya to it and simmer the heat to medium.
• Cook till the water gets absorbed.
• Finally add coriander leaves, mix and serve hot.

NOTE:

• We can also add capsicum and peas if needed.
• We can also substitute sambar powder with 2 green chili.