2cupsmixed vegetablesI have used potato, carrots, cauliflower, french beans and capsicums
3nosgreen chilies, chopped fine
¾teaspoonsalt or to taste
½inchpiece of fresh ginger, chopped fine
handful of fresh coriander leaves and few mint leaves for garnish
1tablespoonoilI have used sunflower oil
few curry leaves
The first step is to cook the rice noodles, according to the package instructions. In a wide vessel, take 1.25 liters of water. Let it come to a boil. Add 1 teaspoon of oil to it.
When the water starts to bubble, add the rice noodles to it. Let it be on the stove boiling for 5 minutes exactly. After 5 minutes, switch off the stove and keep it covered for a minute exactly. Keep a timer, and check, you don't want mashed noodles.
After the said time, drain the noodles. Let it sit in a colander and drain completely.
Let us make vegetable sevai
In a wide pan, Heat oil, temper it with mustard seeds, hing and curry leaves. To this add chopped green chilies and ginger and sauté.
To this tempering, now add all the chopped vegetables. Saute for a minute.
To this vegetables add turmeric powder, garam masala and salt. Mix well. Add ¼ cup of water for the vegetables to cook. Cover and cook in a medium flame for 8-10 minutes for the veggies to become tender.
Once the veggies are done, check whether there is any water in the pan. If so, let it evaporate. Add the drained noodles and mix well.
Let this cook for another 5-8 minutes for the flavors to mingle well. Finally garnish with corinader and mint leaves. Mix well and serve hot.