2 1/2 cups vermicelli / seviyaan, boiled with a pinch of salt and 2-3 drops of oil
1 big onion. chopped finely
1 boiled potato, chopped
10-15 curry leaves
1/2 cup roasted peanuts
1 tsp black mustard seeds / rai
2 cloves garlic, chopped
1 tsp ginger, chopped
Salt, to taste
1 tsp oil
In a wok/ kadhai add oil, mustard seeds and curry leaves. Once they splutter, add ginger and garlic. Saute for a minute.
Add chopped onions and cook till pink.
Add potatoes and salt. Cook till the potatoes start to brown a little. Add the roasted peanuts.
Add the boiled vermicelli. Toss well and serve hot.