Shavige Kharabaath

For a long long time, the shavige kharabaath that I made would either get too soggy or too dry & uncooked. At last, with a lot of effort and a few tips from Amma, it seems like the kharabaath looks like 'kharabaath' now. This recipe is for the unroasted Wheat Vermicelli. I generally use the one from MTR.

You will need: 
Vermicelli  - 1 Cup
Oil - 2 tbsp
Onion -1 (chopped)
Tomato -1 (chopped)
Carrot -1 (diced small)
Beans - 10 (chopped)
Green peas - 1/4 cup
Turmeric - 1/2 tsp
Garam Masala powder - 2 tsp
Sambar Powder - 1/4 tsp (Optional).
Red Chilli powder - 1 tsp (Optional) 
Green Chilli - 1 (slit)
Salt to taste
Water - 2 Cups

Seasoning:
Oil  - 1 tbsp
Mustard seeds - 1 tsp
Black gram - 2 tsp
Bengal Gram - 2 tsp
Red Chilli - 1
Curry leaves - 4- 8
Cashew nuts -  8-10

Heat 1 tbsp oil in a pan. Roast vermicelli until it turns light gold. Keep it aside on a plate.
Add 2 tbsp of oil.
Add mustard seeds, black gram, bengal gram, red chilli, curry leaves and cashew nuts.
Add vegetables and saute for about 2-3 minutes.
Add Turmeric & Salt.
Close the lid and let the vegetables cook.
In the meanwhile, boil 2 glasses of water in a vessel/wok. 
Keep stirring the vegetables till they are tenderly cooked.
Add Garam Masala, red chilli powder, green chilli and sambar powder.
Fry for about 2 -3 minutes.
Add the boiling water to the pan and continue to boil for about 5- 8 minutes.
Add the Vermicelli and cook for another 8 minutes or till the vermicelli is still wet.
Put the flame out. (It may look a little soggy, but it will be fine when it cools).

 

Serves about 4 people for breakfast. 
Goes well with Veg Raitha, Chutney or even tomato sauce
Skill: Easy