In a pan on medium heat, place the vermicelli and dry roast until it turns slightly golden brown, set aside, now dry roast nuts until aromatic and set aside. Add oil, cumin seeds, onions and chili and stirfry until onions are translucent, add veges, sauce, salt and mix well, add water, let the water come to a boil, now add the vermicelli stirring constantly so it does not get lumpy and continue cooking until the water is completed absorbed.
Turn heat off, place lid on pan and let it rest for 5 minutes before serving garnish with coriander leaves, Enjoy!
