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 .