Vermicelli – 2 bowls
Potato – 1 piece ( peeled and cut into small pieces)
Onion – 1 piece (chopped)
Tomato – 1 piece (chopped)
Asafetida – 1/4 teaspoon
Carrom seeds – 1/2 teaspoon
Green chilli – 1 piece ( chopped)
Coriander powder – 1 teaspoon
Red chilli powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Salt -to taste
Water – 3 bowls
Oil -2 teaspoons
Roast the Vermicelli in 1/2 teaspoon oil till it turns light brown in a kadhai. Keep it aside in a large plate.
Now take a Cooker and add oil to it.Temper it with asafetida , carom seeds and green chili.To this mixture add coriander powder,red chili powder and turmeric .Cook the masala well for few minutes.
To this add chopped onion,tomato and potato.Cook it for few minutes after covering.
Add the roasted Vermicelli to the mixture.Mix all ingredients well with the Vermicelli.Cook for a 1 minute.
Add water and salt.Water added should just cover the mixture not less not more.
Close the cooker.Switch off the flame after 4 whistles.
Recipe Credit Rachana Sharma