Heat a kadhai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.

Now heat oil in the same kadhai and add the mustard and cumin seeds. Let them crackle for a few seconds. Add the onions, carrots & beans. Mix well.

Now, add salt and sauté for 1-2 minutes until vegetables become soft.

Add 1 cup of water, and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadhai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.

Garnish with coriander & serve with green chutney.