Vermicelli Upma (शेवयांचा उपमा)

Ingredients:
1 cup vermicelli/shevaya, dry roasted MTR packet
1 medium sized onion, diced fine
3 inches carrot, sliced in long thin strips
2 -3 green chillies, coarsely cut
1/2 cm finely diced ginger
8-10 cashew nuts, halved
1 1/2 cup of boiling water
salt as per taste
1/2 tsp of sugar
coriander leaves for garnish
freshly grated coconut for garnish
lemon juice for garnish

For Seasoning:
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
7-8 fenugreek seeds
8-10 curry leaves

Servings:
3 people

Heat kadhai on gas stove. Add oil to the kadhai and do the regular seasoning with mustard seeds, asafoetida and fenugreek seeds. Next add curry leaves, ginger and chillies. Add cashew nuts and roast them lightly. After the nuts are roasted well, add onion. Roast onion till it turns golden brown. Once the onion turns golden brown, roast carrot strips. To this mixture, add vermicelli and stir for 2-3 minutes. On another gas stove, heat 1 1/2 cup of water to the boiling point. Add boiling water to the kadhai. Add salt and sugar to the kadhai. Stir well and cover it with lid. Let it cook on high flame till the water is reduced and vermicelli is cooked well. Once the water in the kadhai has reduced, let it simmer for a minute. Turn the heat off. Add lemon juice and mix well. Garnish with coriander leaves and grated coconut and serve.