Savory Vermicelli (Namkeen Jave)

AuthorYashodhara G.
DifficultyIntermediate

This light and savory vermicelli (namkeen jave) dish is made with fresh in-season vegetables and Indian short vermicelli (jave or jawe) and seasonal fresh vegetables - corn, peas, beans, carrots, and other mixed vegetables that are readily available.

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 cup vermicelli / Jave - roasted varietycomes in two varieties - roasted and unroasted.
 1 tbsp cooking oil
 ½ tsp mustard / rai seeds
 8 meethi neem leaves / curry patta
  cup onion / pyaaz – chopped
 1 tbsp ginger / adrak– chopped
 1 tbsp hot peppers / hari mirch – chopped
 ½ cup carrots / gaajar–cut into julienne strips
 ½ cup peas / matar
 2 tbsp water
 1 tbsp raisins or cranberry
 salt / namak to taste
 ¼ tsp garam masala
 1 tbsp cilantro / hara dhania – chopped
 1 tbsp lemon or lime juice
 8 almonds/ badam - roasted in microwave and crushed in a mortar

1

Take vermicelli / Jave in a bowl; pour boiling water so they are well under water, cover and put aside.
Heat oil in a pan, put mustard / rai and meethi neem / curry patta, cover the pan so mustard /rai does not pop all over.
After mustard / rai pops, add chopped onion / pyaaz and fry at medium heat till it starts turning golden, mixing in between.
Add chopped ginger / adrak, hot peppers / hari mirch, fry for a few seconds.
Add vegetables, mix, add water, reduce the heat and cover with a lid. Cook in steam till vegetables are little soft.
Drain soaked vermicelli / Jave in a metal strainer, add to the vegetables, add raisins /cranberry, salt / namak, garam masala and toss gently.
Cook covered at minimum heat for 5-7 minutes.
Add chopped cilantro, lemon juice and mix.
Transfer in a serving dish and garnish with roasted, crushed almonds.

CuisineDiet

Ingredients

 1 cup vermicelli / Jave - roasted varietycomes in two varieties - roasted and unroasted.
 1 tbsp cooking oil
 ½ tsp mustard / rai seeds
 8 meethi neem leaves / curry patta
  cup onion / pyaaz – chopped
 1 tbsp ginger / adrak– chopped
 1 tbsp hot peppers / hari mirch – chopped
 ½ cup carrots / gaajar–cut into julienne strips
 ½ cup peas / matar
 2 tbsp water
 1 tbsp raisins or cranberry
 salt / namak to taste
 ¼ tsp garam masala
 1 tbsp cilantro / hara dhania – chopped
 1 tbsp lemon or lime juice
 8 almonds/ badam - roasted in microwave and crushed in a mortar

Directions

1

Take vermicelli / Jave in a bowl; pour boiling water so they are well under water, cover and put aside.
Heat oil in a pan, put mustard / rai and meethi neem / curry patta, cover the pan so mustard /rai does not pop all over.
After mustard / rai pops, add chopped onion / pyaaz and fry at medium heat till it starts turning golden, mixing in between.
Add chopped ginger / adrak, hot peppers / hari mirch, fry for a few seconds.
Add vegetables, mix, add water, reduce the heat and cover with a lid. Cook in steam till vegetables are little soft.
Drain soaked vermicelli / Jave in a metal strainer, add to the vegetables, add raisins /cranberry, salt / namak, garam masala and toss gently.
Cook covered at minimum heat for 5-7 minutes.
Add chopped cilantro, lemon juice and mix.
Transfer in a serving dish and garnish with roasted, crushed almonds.

Savory Vermicelli (Namkeen Jave)

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