Tuesday, April 15, 2008
2 Cups rice vermicelli
2 Nos medium hot long peppers(chopped)
1 Tomato(or tomato puree)
1/2 Large onion(chopped)
1 Sprig curry leaves
1 Tsp G/G Paste(ginger/garlic)
1/2 Tsp Garam masala
1 Tsp mustard seeds
1 Tsp Urad dal
2 Tbsp oil
Salt to taste.
Heat water in container.When the water comes to a boil add the rice vermicelli.
Covet the pan, and turn off the heat.
Set aside for a few minutes and drain the water.
Cool the vermicelli in a plate (so that it does not get soggy.)
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter, add chopped onion, peppers,tomato and saute.
Now add G/G paste and garam masala.
Add the vermicelli and salt.
Mix the masala well with the vermicelli.