Put mint leaves, coriander leaves, ginger, garlic, green chilli and salt in a grinder and make a coarse paste. Add little water if required as it should look like a sauce.
Heat oil in a pan and add mustard seeds.
Keep the flame on low and add raw peanuts. Roast till it becomes golden brown.
Now, add vermicelli, mint paste and a little salt. Remember that you already put salt in the paste so add it accordingly.
Add 1 1/2 cup of water, close the lid and let it simmer till the water vapourised completely. Stir occasionally and if the vermicelli is already cooked but water is still there, remove the lid and cook for few minutes in the pan without a lid so that it?ll become dry without vermicelli becoming overcooked.