Masala Beetroot Vermicelli

Take ½ cup (50gms) Beetroot Vermicelli, dry roast it for 2 minutes and keep aside.

Heat 2 tsp oil in a pan, add few curry leaves and mustard seeds. Stir fry until seeds pop.

Ad 1 tsp cashew nuts and sauté till light brown

Add 1 tsp ginger-garlic paste, ½ tsp chopped green chilli and sauté till raw flavour goes off.

Add ¼ tsp MTR Garam Masala Powder, 2 tbsp green peas and salt as per taste. Mix well and add ¼ cup (150ml) of water.

Once water starts boiling, add roasted Beetroot Vermicelli, ¼ tsp chopped coriander leaves and cook for 6-7 minutes.

Mix well and serve hot.

Weight 0.4 kg

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