Name: Indian Borage Vermicelli Bake recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 4
Ingredients: Green peas 50 grams; Indian Borage leaves a handful; Green chili 1; red chili 1; Water 3 cups + 1/4 cup + 3 tablespoons; Roasted vermicelli 2 cups; Salt 1 teaspoon+ 1/2 + 3/4 teaspoon; Ginger garlic paste 1 teaspoon; Butter unsalted 2 tablespoons; Onions medium sized 3 finely chopped; Soya nuggets 12 chopped; Black pepper powder 1 teaspoon; Cumin powder 1 teaspoon; Garam Masala 1/2 tablespoon; Large eggs 6; Cooking oil 6 tablespoons

ABOUT Indian Borage Vermicelli Bake RECIPE

This Baked Vermicelli incorporates Indian Borage leaves , green peas , protein rich eggs making it a power house of health benefitting minerals and vitamins . This vermicelli bake is an instant no oven version . Best for kids. Indian Borage curbs cold and flu. All herbal and healthy . Delicious as well . #earnwithbetterbutter

Ingredients Serving: 4

Green peas 50 grams
Indian Borage leaves a handful
Green chili 1
red chili 1
Water 3 cups + 1/4 cup + 3 tablespoons
Roasted vermicelli 2 cups
Salt 1 teaspoon+ 1/2 + 3/4 teaspoon
Ginger garlic paste 1 teaspoon
Butter unsalted 2 tablespoons
Onions medium sized 3 finely chopped
Soya nuggets 12 chopped
Black pepper powder 1 teaspoon
Cumin powder 1 teaspoon
Garam Masala 1/2 tablespoon
Large eggs 6
Cooking oil 6 tablespoons

Instructions

In a blender take 50 grams green peas .
Add handful of Indian Borage leaves .
Add 1 green chili and 1 red chili.
Add little water required for grinding .
Grind all into a thick purée. Keep it aside .
Boil 3 cups water . Add a teaspoon salt .
Add 2 cups roasted vermicelli in the hot boiling water .
Cook vermicelli until soft . Remove from the heat.
Melt 2 tablespoons unsalted butter in a round nonstick pan.
Add 3 medium sized onions finely chopped .
Add 1/2 teaspoon salt . Sauté until onions turn translucent.
Add 1 teaspoon ginger garlic paste. Sauté until raw smell leaves.
Add the chopped soya nuggets.Soak 12 soya nuggets in hot water , squeeze the air out and then chop.
Sauté soya until crunchy . Pour in the ground purée.
Add 1/4 cup water if the content looks dry .
Add 1 teaspoon black pepper powder .
Add 1 teaspoon cumin powder .
Add 1/2 tablespoon garam masala powder . Mix all to a gravy like consistency.
Add in the cooked vermicelli . Mix and toss until vermicelli gets coated well in the gravy.
When vermicelli absorbs the gravy , remove from the heat . Transfer in a wide bowl.
Break and pour 6 large eggs .
Pour eggs in batches . Mix and then add remaining eggs . Beat the mix well .
Heat 6 tablespoons oil in a round nonstick pan .
Add 3/4 teaspoon salt in the egg mixture and beat again gently .
Pour in the egg vermicelli mixture in the hot oil .
Spread the mix throughout the pan like a cake . Level the surface . Maintain a medium heat .
Cover the pan and bake for 15 minutes.
When the sides are ready to leave,insert a toothpick to check how well the egg vermicelli is baked.
Remove the pan and place another round tawa . Heat in low heat . Brush little oil .
Now tilt the pan on the tawa so the other side also bakes well . Bake until there is no moisture.
Bake for another 7 minutes. Remove the upper pan . The baked vermicelli falls on the tawa.
Indian Borage Vermicelli Bake is ready . Cut like pizza and serve hot .

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