In a large pot, boil 5 cups of water with 1 tsp of oil and 1 tsp of salt. Add the roasted vermicelli and cook till it’s done, yet firm. For 6-7 minutes. Drain out the excess water through a colander. Keep aside.
Simultaneously, heat 3 tbsp of oil in a kadai/wok. Add the sliced cashews and roast for 30-40 seconds on low flame till they turn slightly golden. Remove with a slotted spoon on an absorbent paper.
To the same oil, add cumin and mustard seeds.Let them splutter then add the curry leaves. Mix, and add the chopped ginger. Let the ginger turn a little golden.
Now add the onions, green chilies and turmeric powder. Cook till onions turn golden on the edges.
Add the chopped vegetables and salt. Mix well. Add a sprinkle of water (1-2 tbsp) and cover.
Let the vegetables cook till they turn tender.
Once the vegetables are tender add the roasted cashews and mix. Finally add the boiled vermicelli and lemon juice. Mix everything well.
Check the seasonings and serve hot. You can also serve some coconut chutney with it.
