Ingredients

• 112 grams 0.5 package instant whole grain rice vermicelli
  
• 1 green bell pepper, diced
  
• 1 onion, diced
  
• 1 medium potato (5 small-ish), diced
  
• 6 - 7 stalks of beans, chopped
  
• 1 medium carrot, diced
  
• 0.5 cups fresh (or frozen) green peas
  
• 0.3 cups grated coconut (I use the frozen kind)
  
• 2 - 3 green bird’s eye chilies
  
• 2 tablespoons neutral oil
  
• 1 teaspoon mustard seeds
  
• 0.5 teaspoons asafoetida
  
• 6 - 8 curry leaves
  
• 1 handful of cilantro, finely chopped
  
• 1 lemon, juiced
  
• salt to taste