Ingredients:

300g – vermicelli
4 green chillies:4,cut vertically
2 onion:medium:2cut into thin slices
1tsp – ginger & garlic paste
1tbsp – chopped coriander leaves
1/2tsp – garam masala powder
1 – medium tomato, cut into thin slices
2 – elachi
2 – cinnamon (1/2 inch sticks)
4 – cloves
1 – bay leaf
salt
1 tbsp – ghee
1 tbsp – oil
3 – eggs
10 – cashew nuts (fried in 1 tsp ghee)
A pinch of haldi
A pinch of pepper

Method:

1.Fry vermicelli in a tsp of ghee and transfer to a plate
2.In the same kadai heat remaining ghee & oil, add elachi, cloves, bay leaf & cinnamon
3.Stir once, add ginger garlic paste and fry for 1 min
4.Add onion & green chilli pieces
5.Fry till onion becomes ligh brown
6.Add tomato pieces fry till they turn soft
7.Add 200ml of water, salt, haldi & garam masala powder
8.When the water begins to boil, add vermicelli (while stirring continously)
9.Cover the kadai & let it cook for 2 to 3 min, till the vermicelli is cooked & dry
10.Meanwhile whisk the eggs in a cup with a pinch of salt & a pinch of pepper
11.Pour this over vermicelli, again cover & cook for 2 min (without stirring)
12.Remove the lid & break the egg layer with a spatula, mix gently
13.Sprinkle chopped coriander leaves & cover for another 1/2 min
14.Remove & garnish with cashew
15.Serve with any raitha