3 cups vermicelli
1 tbsp tamarind or 3 tsp tamarind paste
1 1/2 cup toor dal (split red gram dal)
1/2 cup pearl onions or regular onions, chopped into cubes
1/2 cup chopped eggplant (brinjal)
1/2 cup chopped carrots
1/2 cup chopped green beans
1/2 cup fresh grated cocunut
3 red chilies
1 tbsp. fenugreek (methi) seeds
1 tbsp. coriander seeds
Few chopped drumsticks (optional)
1 cup chopped tomato
5 green chilies
1 tsp. mustard seeds
2 whole dry red chilies
1/2 tsp. turmeric powder
4 cloves
2 cardamoms
1 inch cinnamom stick
1 tsp. curry leaves
1 tbsp coriander leaves
2 tbsp. oil
2 tsp. salt (or to taste)

Vermicelli Bisi Bele Bhaath

1. Boil water (for 1 cup vermicelli, add 3 cups water). Add vermicelli, 1 tsp oil and 1 tsp salt. After vermicelli is cooked, remove from stove, strain and run cold water through it. Keep aside.
2. Boil dal and keep aside. Peel the pearl onions and keep aside. Cut vegetables into thin long pieces.
3. Roast 3 red chilies, fenugreek seeds, coriander seeds and grated coconut till fenugreek turns brown. Powder this mixture. Similarly, make a powder of cloves, cinnamon and cardamom.
4. In another kadai or pan heat some oil. Add the remaining red chilies, mustard seeds, few green chilies, prepared onions and the cut vegetables. Add the tamarind paste and salt.
5. Heat until the mixture is cooked. To this add boiled vermicelli, powdered masalas, red gram dal and mix well. Serve hot with ghee or butter on top. Tastes best when fresh.
   Serves: 6
   Preparation time: 40 minutes