Masala Beetroot Vermicelli
Take ½ cup (50gms) Beetroot Vermicelli, dry roast it for 2 minutes and keep aside.
Heat 2 tsp oil in a pan, add few curry leaves and mustard seeds. Stir fry until seeds pop.
Ad 1 tsp cashew nuts and sauté till light brown
Add 1 tsp ginger-garlic paste, ½ tsp chopped green chilli and sauté till raw flavour goes off.
Add ¼ tsp MTR Garam Masala Powder, 2 tbsp green peas and salt as per taste. Mix well and add ¼ cup (150ml) of water.
Once water starts boiling, add roasted Beetroot Vermicelli, ¼ tsp chopped coriander leaves and cook for 6-7 minutes.
Mix well and serve hot.