Khare Sewaiyan (Spicy Vermicelli)

I got this recipe from the Thursday magazine. I made it for dinner tonight. This recipe was submitted by Nafeesa Maheen Azmeer.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 500  g  vermicelli
• 6  tablespoons  oil
• 4  large onions, sliced
• 2  tomatoes, peeled and chopped
• 1  cinnamon stick
• 2  cardamoms (green)
• 3  cloves
• 2  tablespoons  ginger-garlic paste
• 1  teaspoon turmeric powder
• 1  teaspoon red chili powder (optional)
• 2  green chilies
• 4 -5  tablespoons coriander leaves, to garnish
• 6  chicken frankfurters, boiled and sliced (optional)
• 1  teaspoon black pepper (optional)
• 2  teaspoons salt
• 22  teaspoons low-fat plain yogurt

Directions

1. Heat oil in a skillet.
2. Add cinnamon, cloves and cardamoms.
3. Add onions and green chillies.
4. Stir-fry until golden.
5. Add ginger-garlic paste.
6. Fry until the raw smell of the same is gone.
7. Add turmeric powder, pepper powder and red chilli powder.
8. Mix well.
9. Saute' for a few minutes.
10. Add tomatoes and cook till they form a soft thick gravy.
11. Add the chicken franks (boiled and sliced).
12. Stir evenly and cover.
13. Cook for a minute.
14. Simultaneously, boil water in a large pan.
15. Add vermicelli (sewaiyan) to it with 3 tbsp oil and salt.
16. Cover and cook for 2 minutes.
17. Drain and rinse under cold water.
18. Add the vermicelli to the gravy.
19. Mix well.
20. Add the yogurt (whisked).
21. Check to see if the dish contains the right amount of salt.
22. If not, add right now, ie,in this step of the recipe.
23. Cover and simmer for 5 minutes.
24. Garnish with corriander leaves and serve hot with low-fat plain yogurt.