Heat 2 cups (500ml) of water adding few drops of cooking oil and little salt. Let the water come to roll boil. Then add the noodles and cook for 12 to 15 minutes. In the meantime, you can chop onion and vegetables into small pieces and sauté them to make the masala.

In 12 minutes, noodles will turn soft but stays firm in shape. All the water will be evaporated. Now take one noodle and try to mash it. If it breaks and mushes, noodles is cooked soft. Switch off the flame and drain the noodles in a colander or sieve. Discard the excess water and wash the noodles in cold water. This helps to keep the noodles non-sticky and avoids excessive cooking.

Heat 2 tbsp cooking oil in a kadai and sauté the finely chopped onion, curry leaves and mixed vegetables. Add the salt required for vegetables and mix well. Add 1/2 cup of water and cover cook till the vegetables are soft. Boil and drain the excess water if any.

Heat 2 tbsp cooking oil in a kadai and sauté the finely chopped onion, curry leaves and mixed vegetables. Add the salt required for vegetables and mix well. Add 1/2 cup of water and cover cook till the vegetables are soft. Boil and drain the excess water if any.