Method:

Keep all the ingredients ready to start as shown in the above image. Heat a pan by adding little oil in it, when it is hot add vermicelli , fry it in a medium flame until it turns to light brown in colour.

Take care not to over roast or under cook vermicelli, fry until it turns to light brown, when it is done, remove and set aside.

In the same pan add oil, when it is hot add mustard seeds, allow it to splutter, add cashew nut, fry until light brown, then add curry leaves, asafoetida, saute, add onion fry until it gets translucent, then add chopped egg plant (brinjal) fry for a minute, then add green peas, chopped tomato, fry until until tomato becomes soft.

Add 2 tsp of vangi bhath powder, saute until you get a fresh aroma, add salt to taste.

Add 1 and 1/2 cup of water to cook 2 cup of vermicelli, bring it to boil for 3 to 4 min, check the taste add more powder or salt if necessary.

Add roasted vermicelli into it, keep stirring, as there is no lumps in it. Cook in a low flame, close the lid of the pan, cook for 5 to 6 min until done.

Once it is done, combine, close the lid and switch off the flame. Rest it for 5 min before you serve.

Add grated fresh coconut (optional) and chopped coriander mix properly and serve hot.

Aromatic Vermicelli vangi bhath is ready.

Enjoy !!!

Note –

You can add your favorite veggies in preparation.

Take care while seasoning not to burn or over roast any ingredients as it spoils the taste of the dish.

You can add a tsp of powdered jaggery (optional)  in preparation.