Ingredients 1.5 cup whole wheat vermicelli
1/2 of a medium size onion sliced
1/4 cup zucchini chopped
1/4 cup carrot chopped
1 tomato chopped
1/2 cup fenugreek leaves chopped
3/4-1 cup water
1 tsp mustard seed
1/4 tsp cinnamon powder
1 tsp chilli powder
3 tbsp ghee
1 tbsp tomato ketchup
1/4 tsp mustard sauce
1/2 tsp wasabi sauce
Salt to taste
Heat 1 tbsp ghee in a pan. Roast the vermicelli in ghee until golden brown. Keep stirring continuously.Transfer to a bowl and keep aside.
Now heat remaining ghee in the same pan. Crackle the mustard seed. Then add the cloves and let it crackle. Add onion and saute until translucent.
Then add cinnamon powder and chilli powder. Stir-cook for few seconds. Then add the chopped zucchini and carrot. Cook until crunchy.
Then add the chopped tomato and salt. Mix well and again cook for a few seconds.
Now add the roasted vermicelli and mix well. Add water, salt and fenugreek leaves and mix well. Cover and cook on medium heat until all the water is absorbed and the vermicelli is soft and well cooked.
Now add the mustard sauce, ketchup and wasabi sauce. Mix well and keep it covered for 1 minute.