Rice Sevai with Vegetables

I learnt about RiceSevai - the readymade kind, from my friend Priya. At the time, Priya had justed started to cook and didn't know many 'fundoo recipes'(as she'd say!). But one spoonful of her capsicum sambar, or the lemon-rice-sevai, you'd never believe she was a beginner. And the effort she takes to give really good food for her guests tops it off. When I saw a packet of rice-sevai at the grocery store, I was reminded of Priya and so, picked up a packet.

Prepare the rice-sevai as per the pack suggests. Or you can make it like how you prepare pasta. That's how I do - Plunge it in boiling hot water, when the sevai is done(al dente), drain it in a colander and allow it to cool down.

Heat oil in a pan and add mustard, jeera, asafoetida. When then mustard spluters, add finely chopped onions, curry leaves, slit green/red chillies and saute for a minute. When the onions turn translucent, add some vegetables of your choice (This is optional - I usually put in two handfuls from a frozen-mixed veggie pack - usually carrots and green peas). At this time, you can add a pinch of turmeric powder, if you want to. Add salt and allow the veggies to cook, with the lid closed. When the veggies are done, add the prepared sevai and stir once. Add some lemon juice and stir once again. Adjust salt and stir again. Serve hot.