Ingredients:

• 300g – vermicelli
• 4 green chillies, cut vertically
• 2 medium onions, cut into thin slices
• 1 tsp – Ginger and Garlic paste
• 1 tbsp – chopped, Coriander leaves
• 1/2 tsp – Garam Masala powder
• 1 medium tomato, cut into thin slices
• 2 elachi
• 2 Cinnamon (1/2 inch sticks)
• 4 Cloves
• 1 Bay Leaf
• salt
• 1 tbsp – Ghee
• 1 tbsp – oil
• 3 eggs
• 10 Cashew nuts (fried in 1 tsp ghee)
• A pinch of Haldi
• A pinch of pepper

Method:

1. Fry vermicelli in a tsp of ghee and transfer to a plate.
2. In the same kadai, heat remaining ghee and oil, add elachi, cloves, bay leaf and cinnamon.
3. Stir once, add ginger garlic paste and fry for 1 min.
4. Add onion and green chilli pieces.
5. Fry till onion becomes light brown.
6. Add tomato pieces fry till they turn soft.
7. Add 200ml of water, salt, haldi and garam masala powder.
8. When the water begins to boil, add vermicelli (while stirring continuously).
9. Cover the kadai and let it cook for 2-3 mins, till the vermicelli is cooked and dry.
10. Meanwhile whisk the eggs in a cup with a pinch of salt and a pinch of pepper.
11. Pour this over vermicelli, again cover and cook for 2 mins (without stirring).
12. Remove the lid and break the egg layer with a spatula, mix gently.
13. Sprinkle chopped coriander leaves and cover for another 1/2 min.
14. Remove and garnish with cashews.
15. Serve with any raitha.

Recipe courtesy of Uma Devi Ramachandra