1. 1 cup sevaiya
2. 2 tablespoons olive oil
3. 1.5 teaspoon salt
4. 1 teaspoon mustard seeds
5. 1 teaspoon cumin seeds
6. 1/4 teaspoon turmeric powder
7. 2 teaspoons coriander powder
8. 1 green chili, chopped
9. 1/2 onion chopped
10. 1 small tomato, chopped
11. 1 cup frozen vegetables
12. tamarind pulp (imli)
13. 1 cup water
14. 1 tablespoon minced garlic and ginger
Serves 2. No preparation required. Inspired by Kitchen Flavours, I went about making this.
1. In a wok, add 1 tablespoon olive oil
2. When the oil heats up, add vermicelli and fry until it turns golden brown. Keep stirring to avoid burning.
3. Set aside.
4. In the same or different wok, add another tablespoon of olive oil and then add mustard seeds
5. Allow it to splutter then add cumin seeds
6. Add onion, green chili, garlic, and ginger. Stir fry until golden brown.
5. Add coriander powder, turmeric powder, and the vermicelli that had been set aside.
6. Add tamarind pulp, vegetables, and water
7. Cook covered until all the water is absorbed.
Serve with ketchup as a snack.
Meenal Mehta sent me an award that made my day. This award comes with the following tag:
“Your blog is exceedingly charming. You are a kind blogger aiming to find and be friends. You are not interested in self-aggrandizement. ”
Thanks, Meenal, for this appreciation. I am humbled. I pass on the award to the regular readers of this blog. If you are a regular visitor of my blog, please accept this award with a big thank you for your encouragement and support!