- 1 cup Semiya/Vermicelli
- 1 cup chopped Aloo/Potato/Bangaladumpa
- 2 Green Chillies chopped lengthwise
- fistful Peanuts
- 1/4 sp Turmeric Powder
- 5 no Cloves/Lavangalu
- 1″ inch Cinnamon Stick
- 3 no Elaichi Pods
- few chopped Pudina/Mint Leaves
- few Curry Leaves
- enough Salt
- 3 sp Oil
In a non-stick pan add water, little salt, 1 sp of oil and allow it to a boil, when it start boiling add the vermicelli and cook for 4 or 5 mins. Once semiya is cooked turn off the flame and pour into a strainer to drain water, pour cold water over it and keep aside for cool.
In a kadai add aloo pieces and cook with little salt, once done drain them and keep aside.
In the meantime, pound to a coarse powder with elaichi pods, cloves, cinnamon stick using a pestle and mortar.
Heat oil in a non-stick pan add 2 cloves, one small piece cinnamon stick, peanuts and fry, then add curry leaves, chopped green chillies and fry for a while. After that add cooked aloo pieces, turmeric powder and stir-fry.
Now add ground masala powder, enough salt and stir-cook on low flame for 1 minute, then add boiled vermicelli and stir gently until it mix completely.
Add chopped pudina and mix well. Let it cook for one more minute, then turn off the heat, now semiya/vermicelli aloo bath is ready, transfer into a serving bowl and serve hot.