Savoury Indian Vermicelli with Aubergines and Paneer cheese Recipe

Name: Savoury Indian Vermicelli with Aubergines and Paneer cheese Recipe
Ingredients: 1 1/2 cup or 150-200 gm. Indian vermicelli (sevian) or small Italian vermicelli, 1-2 inch pieces; 50-60 gm. paneer, cut into small cubes (optional); 1 aubergine/baingan, cut into small cubes; 1 onion, thinly sliced; 1/2 cup of oil; 1 tsp. mustard seeds (rai); 8-10 curry leaves (not bay leaves); 1-2 green chillies, chopped; 1/2 inch piece of ginger, peeled and chopped (optional); Salt to taste (approximately 1 tsp.); 1/2 tsp. chilli powder, adjust to taste(optional); 2 cups water; Alternative tempering:; 1 tbsp. cooking oil; 1 tsp. carom or ajwain seeds; A pinch of asafoetida or hing

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This is another version of this popular dish from Northern India. It can be served as breakfast or a light lunch or a snack or as a side dish in a party.

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Ingredients

1 1/2 cup or 150-200 gm. Indian vermicelli (sevian) or small Italian vermicelli, 1-2 inch pieces
50-60 gm. paneer, cut into small cubes (optional)
1 aubergine/baingan, cut into small cubes
1 onion, thinly sliced
1/2 cup of oil
1 tsp. mustard seeds (rai)
8-10 curry leaves (not bay leaves)
1-2 green chillies, chopped
1/2 inch piece of ginger, peeled and chopped (optional)
Salt to taste (approximately 1 tsp.)
1/2 tsp. chilli powder, adjust to taste(optional)
2 cups water
<b>Alternative tempering:</b>
1 tbsp. cooking oil
1 tsp. carom or ajwain seeds
A pinch of asafoetida or hing