Optional step: Roast the vermicelli with a teaspoon of ghee in medium flame, evenly with out changing its colour, you can also skip this part too.
Grind the items given under ‘to grind’ table to a smooth paste with very less water.
Heat a heavy bottomed pan (I used pot shaped cooker) with oil + ghee and temper with cumin seeds, biryani leaf.
Add sliced onion fry till onion turns just transparent and add the ground paste. Fry in medium flame for just ½ minute
Add the chopped veggies along with tomato (if desired) and the mint and coriander leaves. Add little salt for veggies and fry in medium flame for 4 minutes.
Add the coconut milk and bring to boil, add required salt.
Then add the vermicelli. Let it boil till it absorbs all the coconut milk and then keep the flame in lowest possible and cook covered for 4-5 minutes.