Cook vermicelli with enough water. Drain out remaining water and keep aside. Slice onion and green chilly, very thin. Chop carrot and beans. Heat butter in a pan and fry cashew and raisin separately, and keep aside. Add sliced onion and green chilly to the same pan and fry till onion is golden brown. Add carrots beans and peas and sauté on medium heat till done. Add salt, and garam masala. Finally add vermicelli, cashew and raisin. Mix well and remove from flame. Serve hot with tomato sauce, or tomato chutney