Heat a pan and add vermicelli to it. Dry roast until the vermicelli turns golden brown. Keep on stirring in between to avoid burning.
In a pot heat some oil and add peanuts. Saute for about 2 minutes or until the peanuts turn crunchy.
Add mustard seeds and curry leaves. Saute for a few seconds or until the curry leaves turn fragrant.
Add carom seeds and saute for around 10 seconds and then add chopped onion.
Cook the onion until it becomes translucent.
Add tomato, green chili, salt, pepper, and red chili powder. Cook until the tomatoes turn soft and mushy.
Next, add the vegetables. Mix everything. Cover the pan and cook for around 6-7 minutes or until the vegetables are almost cooked.
Add roasted vermicelli mix and cook with vegetables for about a minute before adding water. Cover the pan and cook for 10 minutes on medium flame.
After 10 minutes, switch off the stove and don't remove the lid for at least 2 minutes.
After 2 minutes, remove the lid and fluff vermicelli with a fork.
Add chopped cilantro and lime juice. Mix. Enjoy!