5 from 4 votes


For a simple, light, healthy and quick breakfast or a snack.

Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Shaveta Kaushal


  • Vermicelli- 1 cup
  • Carrots- 1/2 cup grated
  • Green beans- 1/2 cup finely chopped
  • Capsicum- ½ cup cut into juliennes
  • Onions- ½ cup sliced
  • Olive oil- 1 tbs
  • Mustard seeds/rai- 1 tsp
  • Curry leaves fresh/ dried- 8 to 10
  • Green chilli- 1 finely chopped
  • Red chilli powder- to taste
  • Salt- to taste
  • Lemon juice- 2 teaspoons


  1. Chop up all the vegetables and keep aside.

  2. Cook the vermicelli in boiling water for about 10 min, strain in a colander, wash with cold water and keep aside.
  3. In a pan, heat olive oil and put the mustard seeds to crackle.
  4. Add the curry leaves and let it leave aroma.
  5. Add beans first as they take a little longer to cook.
  6. After about 2-3 min, add onions and green chillies, and sauté them for a minute.
  7. Now is the time to add carrots and capsicum and cook them for other 4-5 min until capsicum is somewhat cooked, but still retains a crunch.
  8. Now add the salt and red chilli powder (if using).
  9. And finally the time to add the star- our vermicelli.
  10. Give it a final mix, adding the lemon juice.
  11. Serve hot and enjoy!

Recipe Notes

You can add any other vegetables of your choice like broccoli, red, yellow peppers, olives, or even sweet corn.