Tangy Tawa Vegetable Semiya Delight Recipe

About this recipe

Tangy Tawa Vegetable Semiya Delight is a wholesome and flavorful Indian breakfast dish combining the goodness of semiya (vermicelli) with colorful vegetables and a blend of balanced spices. Prepared on a tawa (griddle) for a rustic touch, this dish has a tangy kick from tomatoes and a gentle warmth from spices. It's perfect for a family breakfast, offering a light yet satisfying start to the day. The semiya is cooked to perfection, absorbing all the flavors of the spices and vegetables, creating a delightful harmony of taste and texture.

Ingredients

• - Vermicelli
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Carrot
• 100 g Salt
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• - Green Peas
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil on a tawa or in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2. Add the chopped green chili and onion. Sauté until the onion becomes translucent.
3. 3. Stir in the chopped tomato and cook until it softens and turns mushy.
4. 4. Add the green peas, carrots, and capsicum. Cook for 3-4 minutes until the vegetables are tender yet slightly crunchy.
5. 5. Sprinkle in turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the vegetables evenly with the spices.
6. 6. Add the roasted semiya to the pan and mix thoroughly with the vegetables and spices.
7. 7. Pour enough hot water to cook the semiya (just enough to submerge it), cover, and let it simmer until the semiya is cooked and the water is absorbed.
8. 8. Turn off the heat, drizzle lemon juice over the dish, and garnish with fresh coriander leaves.
9. 9. Serve warm and enjoy your Tangy Tawa Vegetable Semiya Delight.