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Egg vermicelli pulao

Egg vermicelli pulao - Very simple and quick  lunch box recipe.






Ingredients

Vermicelli - 1.5 cup
Onion - 1 medium sized
Tomato - 1/2 ( 25 gm)
Carrot - 1/3 cup
peas - 1/3 cup
Egg - 2 to 3 nos
Ginger garlic paste - 2 teaspoon
Green chilly - 5 nos
garam masala - 1/2 teaspoon
Coriander leaves
oil - 3 table spoon
Ghee - 1 teaspoon
salt as needed
Water - 2 cups


Method

Roast the semiya in ghee for 5 minutes, keep aside.


Heat oil in pan, add chopped onion  and green chilly saute for a minute.

Add ginger garlic paste, saute it. till the raw smell goes away.


Add peas, carrot and tomato cook it for few minute.


Add salt and garam masala mix it well, saute for 1 minute in medium flame.



Add 2 cups of water, bring it to boil. Add hand full coriander leaves.




Add semiya, mix it well. cook for minute. 


 Switch off the flame cover with lid  Dum for 10 minute.


For egg scramble

mix the egg with salt and 1/2 teaspoon of pepper.

Heat oil in the pan,  pour eggs scramble it.

Now add scrambled eggs into the semiya mix it well.


Finally garnish with coriander,
serve it.




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