Dry roast 1 cup vermicelli in a pan till it turns golden brown, take it out on a plate.
(You can skip this step if you’ve got roasted vermicelli)
Heat 1 tbsp cold-pressed groundnut oil in a heavy bottom pan and add ½ tsp mustard seeds.
Once they crackle, add ½ tsp cumin seeds, fry them till they are golden brown.
Adding 2-3 curry leaves and a pinch of Asafetida (Hing), add ½ cup each of chopped veggies (carrot, onion, green peas, beans) and cook for a few minutes. Add a dash of salt.
Add about 2 cups of water and simmer for a minute or two.
Serve warm, for a punch of colour, flavour and good health.