INGREDIENTS

2 CUPS OF VERMICILLI
1 JALAPENO GREEN PEPPER
5 TS OF VEGETABLE OIL
1 TS GARLIC PASTE

1 TS GINGER PASTE
1 BIG RED ONION
6 CURRY LEAVES
1/4 TS BLACK MUSTARD SEEDS

1 TS TURMERIC POWDER
5 BEANS
5 SMALL CARROTS
2 CUPS WATER
1 TS RED PEPPER POWDER
2 RED CHILIS

DIRECTIONS

CUT THE RED ONIONS
CHOP THE JALAPENO GREEN PEPPER
START STOVE MEDIUM
KEEP PAN ON STOVE
CHOP THE BEANS
CHOP THE CARROTS
PUT 2 TS OF VEGETABLE OIL
PUT 1/4 TS BLACK MUSTARD SEEDS

WAIT 2 MINUTEs
PUT CHOPPPED RED ONIONS
FRY FOR 2 MINS
PUT CHOPPED GREEN PEPPERS
PUT 1 RED CHILIS
PUT 1 TS GARLIC PASTE
PUT 1 TS GINGER PASTE
PUT 2 CUPS WATER

BOIL FOR 2 MINS
PUT VERMICILLI ON HOT WATER
PUT 1 TS TURMERIC POWDER
PUT 1 TS RED PEPPER POWDER
MIX EVERYTHING
BOIL FOR 5 MINS
PUT 6 GREEN CURRY LEAVES
KEEP FRYING FOR 5 MINS

YIELDS
6
SERVINGS