Cook the vermicelli in boiling water. Drain the water and keep it aside.
Grind peanut, tomato, chili powder, salt and grind to thick fine paste by adding little water as possible.
Heat sesame oil, add half of the ground paste and sauté for 1 minute. Now add the rest of the paste, 1 tumbler water and cook. Once the masala is cooked and the right thickness is reached or oil separates; remove from heat.
Now add the cooked vermicelli and mix well for couple of minutes until the vermicelli is coated well.