Assemble: all the ingredients.

In a pan dry toast vermicelli on a low flame.

It will be done in 3 minutes. Keep a watch as it gets toasted pretty fast.

Boil water in a pan, add 2 teaspoon oil, add toasted vermicelli and let it stand in hot water for 2 minutes. Using a spoon; spoon out some vermicelli and press, if they feel soft - they are ready. If they are still crunchy keep them in hot water for another minute and a half until soft.

Drain the water and allow it to cool down completely. Keep boiled vermicelli in open and let it dry out.

Meanwhile heat oil in a kadhai/pan and add mustard seeds and curry leaves. When they start to sputter mix in chopped onions and saute for a minute. Mix in peas and carrots and cook for another 1 minute.

Mix in salt...

Crushed red chili.

Mix in boiled and cooled vermicelli..

And fold it gently with the mixture. Use a gentle hand to mix or else they will get mushy. Take it off the flame and let it sit for couple of minutes before serving.

Using a fork fluff them up and serve.