Cut all the veggie in small piece. It should be even size.
Take 3 4 tsp oil in a pan add half spoon rai wait for crackle. Firstly add onion and curry leaves saute for 3 5 minutes. Add remaining vegetables add little pinch of salt to increase the speed of cooking.
Cover the pan for 5-8 minutes. Add 2 bowl of roasted vermicelli coat it with all veggies. Now double the quantity of vermicelli for Water or level of water should be so. That all dry materials float easily but not for their swimming.
Add remaining spices like. Coriander powder, salt, turmuric, red chilli, dry ginger powder, kashmiri mirch powder mix them very well. Cover the pan for next 10 minute.
Don't evaporate all water. Make sure there is little water in pan so that they have moisture which makes them. Soft for. Long time. Enjoy this delicious recipe in your breakfast, lunch or. Dinner with Ketchup or tamarind chutney otherwise hot ginger Tea is always good option
# use roasted vermicelli otherwise raw vermicelli lead to masshy pulao which never taste good. And excess or shortage of water makes them tight which lead to difficult to digest.
