Heat pan and roast the vermicelli till light brown.
Later pour water and salt and boil for 5 mins, remove from heat and strain.
Heat oil in a kadai and add the mustard seeds.
Once the mustard seeds crackles, add onion, ginger, green chilly, peanuts, chopped vegetables, curry leaves and sauté for 5 mins or till the vegetables are completely tender.
Add turmeric and boiled vermicelli into the sautéed vegetables.
Stir gently, add lime juice and salt, and cook for 5 more minutes.
Serve hot garnished with chopped coriander.