Boil potato, carrot and cauliflower in two cups of
water till nearly done. Add French beans and peas
and boil further for five minutes. Drain and
cool.Heat five cups of water, bring it to a boil,
add vermicelli, salt and two tablespoons of oil.
Cook for one minute or till slightly underdone.
Drain, refresh under cold water and keep aside.
Heat remaining oil in a pan, temper with mustard
seeds and curry leaves. Add urad dal, ginger and
onion. Sauté well till the onion turns light
brown. Add green chillies and stir. Add the cooked
vegetables, green capsicum, turmeric powder and
sauté for four to five minutes. Add cooked
vermicelli, salt and stir gently. Cook for five to
six minutes. Remove from heat. Mix in lemon juice
and serve hot
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