• The first step is to cook the rice noodles, according to the package instructions. In a wide vessel, take 1.25 liters of water. Let it come to a boil. Add 1 teaspoon of oil to it.
• When the water starts to bubble, add the rice noodles to it. Let it be on the stove boiling for 5 minutes exactly. After 5 minutes, switch off the stove and keep it covered for a minute exactly. Keep a timer, and check, you don't want mashed noodles.
• After the said time, drain the noodles. Let it sit in a colander and drain completely.

Let us make vegetable sevai

• In a wide pan, Heat oil, temper it with mustard seeds, hing and curry leaves. To this add chopped green chilies and ginger and sauté.
• To this tempering, now add all the chopped vegetables. Saute for a minute.
• To this vegetables add turmeric powder, garam masala and salt. Mix well. Add ¼ cup of water for the vegetables to cook. Cover and cook in a medium flame for 8-10 minutes for the veggies to become tender.
• Once the veggies are done, check whether there is any water in the pan. If so, let it evaporate. Add the drained noodles and mix well.
• Let this cook for another 5-8 minutes for the flavors to mingle well. Finally garnish with corinader and mint leaves. Mix well and serve hot.
• Serve this delicious vegetable sevai with a chutney of your choice. I served with peanut & sesame chutney and mango pickle.
• Any leftovers can be refrigerated for a day in an air-tight container.