|
Ingredients
|
Quantity
|
|
Vermicelli
|
200gms
|
|
Fat (oil)
|
30gms
|
|
Green chillies
|
5gms
|
|
Ginger
|
5gms
|
|
Coriander leaves
|
a few springs
|
|
Split Bengal gram
|
10gms
|
|
Split black gram
|
10gms
|
|
Mustard seeds
|
2gms
|
|
Curry leaves
|
2 springs
|
|
Salt
|
10- 15gms
|
|
Water
|
400 – 500ml
|
Heat half the fat. Fry vermicelli and remove. Chop green
chillies, ginger and coriander leaves finely. Heat remaining fat, add mustard
seeds; when they crackle, fry chopped ingredients and the grams. Add curry
leaves, water and salt. When the water starts boiling, add vermicelli. Stir and
keep on a slow fire till cooked and dry.
