Dry roast the vermicelli and set aside. Boil around 8 cups of water in a saucepan and add a little salt and oil. Add the roasted vermicelli and cook till el dente. Drain into a colander and run cold water to avoid it from sticking.

In the same saucepan, heat ghee. Splutter cumin. Add the onion and saute till wilted.

Add the ginger garlic paste and saute till raw smell is gone. Add the spice powder and cook for a minute.

Add the tomato and cook till it is pulpy and mashed. Add water if needed. Add salt to taste.

Add the mince and mash up the mixture. Cook till done. Add water if the mixture is too dry.

Add the thawed vegetables and toss well.

Now add the drained vermicelli and toss well into the mixture. Sprinkle some hot water if need be. Adjust seasoning and cook on low flame for a couple of minutes.

Serve hot.