Dry roast the vermicelli. Take out and keep aside.
Take oil in a pan, roast peanuts and take out. Boil corn simultaneously.
In the same oil add mustard seed, curry leaves and cabbage. Roast and cook for a few minutes and then add capsicum, green chillies and tomatoes. Roast till they are some soft and gain some golden brown colour.
Add golden boiled corns and again roast for a few minutes. Add vermicelli, salt, turmeric, red chillies and give this a nice mix.
Add water and cook on a medium high flame. Cover the pan after 5-7 minutes and let it cook on low flame for another 5 minutes. Add green coriander and mix well.
Take out in a bowl and serve with peanuts, and some sprinkle of oregano and chilli flakes. Add a curry patta leaf for decorating.
More vegetables of your choice can be added as per taste and to add more nutritions. Else it just goes well with onion, tomatoes and green peas too.
