Heat ghee in a kadai, add mustard seeds and allow them to sputter. Add split dry red chillies, curry leaves and onion into it. Saute it for 2-3 minutes.
Add chopped carrot, beans, tomatoes, capsicum, potato, turmeric powder, salt to taste and mix well.
Pour one cup water and cook covered on low flame until vegetables become soft for around 4-5 minutes.
Add vermicelli/semiya to it. Stir.
Add semolina, mix well and cover it with a lid. Cook until water is absorbed. Stir in between occasionally to prevent sticking.
Turn off the flame and transfer Vermicelli Vegetable Upma to a serving plate. Garnish with curry leaves.