PREPARATION

1. Heat 1 1/2 tablespoons oil in a heavy skillet, add 150 grams vermicelli and roast them until golden brown. Keep aside.
2. Heat 2 tablespoons oil in a another heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin, 1 teaspoon green chili and stir well.
3. Add 1 tablespoon ginger, 2 tablespoons cashews and stir till the cashews are golden brown.
4. Now, add 100 grams potatoes and mix well. Cover it with a lid and cook for 2 - 3 minutes.
5. Add 70 grams carrot, 130 grams onions and mix it again. Add 1/2 teaspoon turmeric, 1 1/2 teaspoons salt and mix well.
6. Cover it with a lid and cook for another 2 - 3 minutes.
7. Now, add 90 grams tomato, 2 tablespoons mint and mix it again. Cover it with lid and cook for another 2 - 3 minutes.
8. Add the roasted vermicelli, 630 milliliters hot water and mix well.
9. Cover it with lid again and cook for another 2 - 3 minutes.
10. Add 1/2 teaspoon dry mango powder and mix well. Cook for another 2 - 3 minutes.
11. Serve hot.