Preparation Time : 10 mins
Cooking Time : 15 to 20 mins
Serves : 4
Ragi Semiya / Finger Millet Vermicelli - 1 packet around 200 grams
Water around 1.5 cup
Onion - 1 medium size chopped finely
Green Chillies - 2 chopped finely
Carrots - 1 large chopped finely
Beans - 6 finely chopped
Capsicum - 1/2 chopped finely
Salt to taste
Coriander Leaves - 3 tblspn finely chopped
Olive Oil - 2 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad Dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Curry Leaves - a sprig
Heat oil in a kadai. Add in all seasoning ingredients and saute it for a min.
Add in onions, green chillies and saute for a min.
Add in all chopped vegetables and saute it for 5 mins.
Now add in salt and mix well.
Add in semiya and mix well. Roast it in the oil for 2 min.
Now start sprinkling the water and keep tossing. Cook on a low heat. I sprinkled around 1.5 cup of water. You may need less as the variety of semiya you are using. You can cover the kadai with a lid and cook it on a low heat. Taste and check whether it is cooked.
Add in coriander leaves and fluff it up. Serve with chutney.