100 g sevaiyan/vermicelli, fried slightly
6 eggs
4-5 spring onions, chopped
3 tomatoes, chopped
¼ bunch coriander, chopped
3 green chillies, chopped and 2 whole
3 tomatoes, skinned and chopped
1-2 tsp cumin seeds, roasted and powdered
¼-1½ tsp turmeric
100 g peanuts, roasted
1½ tsp chilli powder (optional)
6 stalks curry patta
salt
Make khagina (scrambled eggs). Beat eggs.
Fry chopped spring onions, tomatoes, green chillies, coriander with salt in a little oil. Add beaten eggs, scramble all together and set aside.
In a separate pan, heat oil, add turmeric, chilli powder, curry patta and the fried vermicelli, khagina, long green chillies and cumin seeds. Mix tomatoes and peanuts, add to the pan, sprinkle a little water and leave on low heat for a few minutes. Sevaiyan should not be soggy. Serve warm.