- serves 4-6 people
- preparation 10 minutes
- cooking 20 minutes
Ingredients
2 tbsp oil
½ tsp black mustard seeds
½ tsp cumin seeds
250g tomatoes, diced
Salt (to taste)
1 tsp chilli powder
1 tsp ground coriander
½ tsp ground turmeric
1 tbsp palm sugar (jaggery)
1 tsp garam masala
100g vermicelli noodles
Instructions
Place a deep pan over medium heat, add oil, mustard and cumin seeds and fry until it crackles. Add the tomatoes and cook for a few minutes until softened.
Add salt, chilli powder, coriander, turmeric, palm sugar and garam masala and cook for another minute. Add water and bring to the boil. Once boiling, add vermicelli noodles and cook until soft.
Serve hot, garnished with fresh coriander and Guajarati or naan bread.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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