Cooking the Vermicelli:

1. Boil water in a kettle while prepping the veggies.
2. Transfer water into a pot, add noodles and cook for approx. 3:30-4 mins. Pull out a noodle and do a taste test around 3 mins. 30 secs.  If done, the noodle will be firm, but without a bite in the middle.  As soon as the noodles are cooked, turn off stove, drain in fine mesh colander and run under cold water.  This will stop the cooking process.  Do NOT skip this step.  Vermicelli noodles can overcook in 30 secs. to 1 min. in which case they become an unmanageable doughy mess.
3. Set the noodles aside.

Stir-Frying the Veggies:

1. A few mins. before the prep. work on the veggies is done, heat 2 tbsp. oil in a pan on med. heat for 2 mins.
2. Once the veggies are ready, add urad dal and cook until it starts turning reddist-brown, approx. 2-3 mins.
3. Toss in rest of the spices: 1 tbsp. finely chopped ginger + finely chopped green chili + 10-12 curry leaves + 1/2 tbsp. asafoetida +1 tsp. mustard seeds..  Cook for 30 secs. to 1 min.
4. Add all the veggies, turn the heat upto high.  cook for 2 mins, stirring and turning the veggies often.
5. Season with 1 tsp. salt.  Continue cooking on high for 3-4 mins. until all the moisture drawn out by the salt is burnt off.
6. Turn off stove.

Bringing the Vermicelli & Stir-Fried Veggies Together:

1. Mix the cold noodles with the warm veggies.  
2. Taste and adjust seasoning (I added approx. 1/2 tsp. salt).
3. Turn the heat upto med, stir and toss for 1-1 1/2 mins.
4. Turn off stove, garnish with cilantro and serve.