Mixed Vegetable Semiya Upma is one of my all time favourite dinner options.  Its simple as its the same concept as a simple rice pulav, versatile as I can throw in whatever veggies that I have left in the pantry and vermicelli hardly takes any time to cook. In all, its a simple substitute for rice for making Lemon Semiya Upma, Tomato Semiya Upma etc. This was a mish mash of veggies in the pantry, made steaming hot on a cold weeknight enjoyed with chutney, and chips!!!

INGREDIENTS:

2 Green Chillies Chopped fine.

1 Tsp Chopped Ginger.

1 Tsp Chopped Garlic.

Handful of broken cashews.

1 Medium Onion Chopped fine.

1 Medium Tomato Chopped.

2 Carrots diced fine.

1/2 cup baby corn thawed.

Handful of thawed Sweet Peas.

2 Cups Vermicelli cooked as per instructions and drained on colander.

PREPARATION:

• Apply a few drops on oil on the cooked vermicelli and keep it aside. This is so that the vermicelli does not stick to each other and become a gooey mass.
• Microwave all the veggies – Carrots, Beans, peas, corn etc for 3-4 minutes so they are almost half cooked.
• In a kadai, a spoon of oil and allow to heat up. Add mustard, curry leaves, ginger, garlic, green chillies and allow to crackle for a few minutes.
• When done, add the chopped onions and saute it well.
• When the onions have turned a dull brown, add the diced tomatoes and allow it to get mushy and cook through until all the water has disappeared.
• Add salt, turmeric, the half cooked veggies   and allow a couple of minutes for it to cook through.
• Now add the cooked vermicelli and mix it well.
• Add more salt and bring the veggie semiya upma together.
• Add a drop of ghee, garnish with chopped cilantro and keep it closed until its ready to be served with Cilantro Chutney.