First prepare the Beetroot sauce by heating a pan and adding 1/2 tsp olive oil saute garlic and chopped onion and then add chopped coriander stalks.

Next add chopped tomato and beetroot and let it cook on slow with some salt and pepper. Cover and cook for 2 mins.

Add sugar, oregano and little water and cook again for a min and then cool it and make a smooth paste. Adjust seasonings as per taste and keep aside.

Now take another wok and heat oil and add few pieces of garlic and then sliced onions and caramelise it.

Toss sliced vegetables and cook with some salt and black pepper . Do not cover this as we don't want soggy vegetables, instead they should only be quarter cooked as you can have crispy bites.

Add two tablespoons of beetroot sauce and mix gently the vermicelli too and let it cook for few mins on slow. Adjust the seasonings as per taste.

At the end add some lemon juice and but off the flame. Enjoy this hot with a slice of garlic bread or just as it it.