Heat oil in a skillet over medium heat.

Add cinnamon, cloves, and cardamoms to the hot oil.

Add sliced onions and green chilies.

Stir-fry until the onions turn golden brown.

Add ginger-garlic paste.

Fry until the raw smell of the ginger-garlic paste is gone.

Add turmeric powder, pepper powder, and red chili powder (optional).

Mix well to combine the spices.

Sauté for a few minutes to bloom the spices.

Add peeled and chopped tomatoes and cook until they form a soft, thick gravy.

Add the boiled and sliced chicken frankfurters (optional).

Stir evenly to coat the frankfurters with the gravy and cover the skillet.

Cook for a minute to let the flavors meld.

Simultaneously, boil water in a large pan.

Add vermicelli (sewaiyan) to the boiling water with 3 tbsp oil and salt.

Cover and cook for 2 minutes until the vermicelli is tender.

Drain the cooked vermicelli and rinse under cold water to stop the cooking process.

Add the drained vermicelli to the gravy in the skillet.

Mix well to ensure the vermicelli is evenly coated with the gravy.

Add the whisked yogurt.

Check to see if the dish contains the right amount of salt and adjust accordingly.

Cover and simmer for 5 minutes to allow the flavors to fully combine.

Garnish with coriander leaves and serve hot with low-fat plain yogurt.