In a small pot, boil potatoes in some generously salted water until just cooked through. You want to make sure these aren’t falling apart. Boil the carrots, beans, and (if needed) peas in another small pot. Make sure to season the water generously so that the vegetables are well seasoned when cooked.
In a mixing bowl place the vermicelli and pour in enough hot water to completely submerge them and let sit in there for approx. 2 - 3 minutes. Make sure you are around and time this part well, if the noodles sit in the hot water for too long they tend to overcook and become gummy. Once pliable and just cooked through drain the hot water and rinse the vermicelli under cold tap water to stop the cooking process & using kitchen shears cut the vermicelli into short bite-size strands. Set aside.
In a deep saucepan heat the oil and add in the mustard seeds. Once they start to splutter add in the curry leaves, asafoetida, & chilies. Now add in the onions and sauté until soft & translucent, approx. 2 minutes. Season with a little salt halfway so that the onions don’t take on any color.
Add in bell peppers & cook until softened. Add in the cooked carrots, beans, peas, & potatoes and stir.
Lower the flame and add in the vermicelli and some salt. Mix gently until well combined. Add in the grated fresh coconut, cilantro and mix well. Turn off the flame & squeeze in some lemon juice and mix.
Serve hot with a side of fresh cilantro coconut chutney & cold plain yogurt.