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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the vermicelli in 2 tbsp ghee/oil in a large pan and set aside. | 2. Cut the vegetables into medium sized cubes. | 3. Grind red chillies, coconut and cumin to a fine paste. | 4. Heat the remaining ghee/oil and fry the onion till golden brown in colour. | 5. Add the ginger-garlic paste, ground masala and the garam masala. | 6. Cook on medium flame till the ghee/oil separates from the masala. | 7. Now add the cubed vegetables and cook, covered, till they are three-fourth done. | 8. Add double the amount of water as to the quantity of vermicelli and let it boil. | 9. Now add the fried vermicelli and required salt and cook on a very low flame till done. | 10. Serve hot with your favourite side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mtr vermicelli	1	package		-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
red chilies	4			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
cauliflower	100			2675.0	531.79	205.44	29.96
green pea	50			5872.5	1047.625	392.95	29.0
french bean	50	g		171.5	32.055	9.405	1.01
ghee	3	tablespoons		-	-	-	-
ginger garlic paste	1	teaspoon		-	-	-	-
garam masala	1	teaspoon		-	-	-	-
coconut	2	tablespoons	grated	48.45	5.5091	0.3326	2.9739
salt				-	-	-	-
cumin	1	teaspoon	powdered	7.875	0.929	0.374	0.4677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.