Heat Oil in a Kadai. Add all the spices along with chopped Cabbage. Saute on a low heat for about 2-3 minutes.
Add finely chopped Tomatoes and chopped Coriander Leaves too. Saute on a low heat. Cover and cook for about 2 minutes more. And finally add the Green Onions. Saute for a minute or two more before adding roasted Vermicelli.
Mix well. Adjust Salt according to taste. Add water as required. Do not add more. Cover and cook on a low heat only until done. In between, just give it a light mix once or twice.
Fluff up the Vermicelli. Garnish with some more of chopped fresh Green Onions. Serve piping hot with boiled Eggs.
