Dry roast the vermicelli till lightly golden brown.
Heat oil in pan and add the onions and green chili. Fry till the onions are golden brown in color.
Add the ginger garlic paste and fry till the raw smell vanishes.
Next throw in the tomatoes and cook till soft and pulpy. Add the turmeric powder, red chili powder and salt.
Depending upon the quality of the vermicelli, add 2 cups of water.
When the water starts boiling, add the vermicelli, and give a stir. Cook on medium heat. When the water has reduced to cover the vermicelli, Add the coriander leaves, cover with lid and lower the heat till the water fully dries up.
Give it a gentle stir in between to prevent the bottom from getting burnt. Switch off the flame when the water has dried up.
Stir and leave the lid covered for another 10 minutes before serving.