Vermicelli / Jave

Ingredients

• 1 potato thinly cut
• 1 onion parallely cut in pieces
• 1 carrot cut in pieces
• 1 bowl of peas / mutter
• 2 cups of roasted vermicelli
• Spices (Salt, turmeric powder, coriander powder, red chili powder, garam masala, ajwain)
• 5-6 pieces of cashew (optional) 
• 2-3 tbsp. oil
• butter 
• coriander leaves for garnishing
  

 

Procedure

• Heat oil in a pan. Add ajwain when oil is hot. Add onion and bay leaves (optional) and saute it for 2-3 minutes. 

• Add potatoes and carrot and optionally cashews. 
  

• Add peas. Cover the lid and let it cook for some time. 

• Keep on mixing it time to time to avoid it from getting burnt. Add coriander powder, red chili powder, turmeric powder, garam masala and salt to taste and let it cook again in low flame with lid covered till potatoes and carrot are little soft. 

• Add roasted vermicelli. 

• Add water around 1.5 times the quantity of vermicelli used. The proportion of water used is very important. If used too much, it will be all sticky and if used too less, it will not cook properly. 

• Cover the lid and let it cook again for around 7-8 minutes in low flame till all the water evaporates. You can also cook it till it is about 95% done and close the flame (or remove it from the burner). Let it stand there with lid closed for some time. The steam present will cook it eventually. 

• Serve it hot with butter and garnish with coriander leaves. It tastes better with some pickle as well like mango or green chili pickle.