Boil 2 and a half cups of water in a pan, and then add oil and 1 tsp salt to the boiling water.
Add vermicelli and the vegetables, and then close the pan with a lid. (Eisha's mom saying that if you are not using pre-roasted vermicelli, then you should roast it first with a little bit of ghee. I'm guessing this is ensure that the vermicelli doesn't become sticky after it is cooked.)
Cook the vermicelli and vegetables for exactly 7 minutes.
Strain the vermicelli (or noodles as Eisha's li'l one calls it) and vegetables under running water to stop further cooking, and to give the vermicelli the desired texture (al dente).
Heat a non-stick pan and add 1 tsp oil.
Add mustard seeds and when they crackle add cumin seeds, salt, and pepper powder, and then stir the mixture.
Add the vermicelli and vegetables and sauté for a couple of minutes till there is no water left in the mixture.
Turn off heat and close the kadai with a lid for about a minute.
Squeeze a little lemon and mix it gently with the vermicelli, and your vermicelli is ready to serve.