Semia (Indian Vermicilli)- 1/4 kg
medium size sliced onion - 1
medium size sliced tomato- 1
green chilli -2
chopped cilantro and mint leaves - each 1 tbsp
curry leaves - few
ginger garlic paste - 1 tsp
karam masala - 1/4 tsp
chilli powder - 1/4 - 1/2 tsp
turmeric powder - 1/4 tsp
coconut milk powder - 4 tsp
or fresh coconut milk - one small cup.
oil - 2-3 tbsp
ghee - 1-2 tsp
salt - to taste.
Steps to follow:
Heat ghee in a heavy bottomed pan and roast the crushed vermicilli until it turns golden brown and keep aside.
Then heat oil in a same pan, add sliced onion, fry till it turns golden brown and add ginger garlic paste, karammasala.
Saut'e the onion, ginger garlic paste, karam masala mixture for a minute.
Add sliced tomato and little salt, saut'e for a minute. Then add chilli and turmeric powder and stir it .
When it starts to boil add roasted vermicilli and little salt to taste. Leave it to medium flame for a minute.
Sending this recipe to - Gayathri's Cook Spot - Walk Through Memory Lane -February 2012 and also sending this recipe to Shama's Fast Food Event - Vermicilli.