Bambino vermicelli - 2 cups
Onion - 1 medium chopped
Green Chillies - 3 chopped or slit long
Ginger - a small piece chopped fine
Curry leaves - few
Cilantro - few chopped
Water - 3 cups
Mustard seeds - few
Urad dhal - few
Oil - 2 tbsp
Dry roast semiya in a kadai under low flame till light pink /brown remove and keep aside.
In the same kadai/pan heat oil and add mustard, urad dhal( can also add a 1tbsp of channa dhal) and curry leaves...when they splutter add onions and fry till transculent, next add green chillies, ginger and saute for a minute. Add water and salt and allow it to boil well and bubble up. Now add semiya/vermicelli and chopped cilantro...reduce flame and cover to cook stirring now and then for 3 or 4 minutes. Swtich off flame and allow it to set for an other 5 minutes...serve with pickle and enjoy.