This is a favorite dish with all my friends when I make it for rummy or bridge sessions. It is an excellent snack at tea time. All my children, especially my son Milind love it. I make the same preparation with rice shevaya (vermicelli) for my daughter Medha and my grand-daughter Elena as a gluten-free variation.
In a flat saucepan dish, heat oil; add rai and when it starts to splutter add jeera, hing, curry and green chillies
Add onion and fry till golden; add vermicelli and continue frying till they are well fried
Add vegetables, coconut, peanut powder, salt and sugar
Add ½ - ¾ cup hot water: mix well, cover and cook (tip: you have to be careful when adding water - little extra water makes it sticky; so add water as needed)
When it is ready add lime juice and cilantro
Serve with pickle or chutney of choice