Grind tomatoes, green chilies, ginger, garlic and cilantro into a smooth paste. Set aside.

If using regular vermicelli, dry roast vermicelli until golden. Set aside.

Heat 1tbsp oil in a pan; add carom seeds and once the seeds start to splutter add the chopped onions and curry leaves. Cook until onions are translucent.

Add mixed vegetables and cook until tender.

Next add the ground paste, red chili powder, ground coriander, garam masala, turmeric and salt. Cook till the masala doesn't smell raw anymore, about 4~5 minutes.

Add 2 cups of water and bring to a boil.

Add the roasted vermicelli and cook until water is absorbed and vermicelli is tender. Serve hot and enjoy!!