Indian Pasta Salad Recipe

Ingredients:
• 300 gms Thin Vermicelli
• 230 gms Green Beans
• 3 Tomatoes (chopped)
• 1/3 cup roasted Cashew pieces
• 1 tbsp Mustard Seeds
• 1 tsp Red Chili Powder
• 1/4 cup Lemon Juice
• 1/4 tsp Asafoetida
• 1-1/2 cup Water
• Salt and pepper to taste
• 2 tbsp Ghee
Method:
1• Process half of roasted cashewnuts with lemon juice and water in a blender.
2• Heat ghee in a saucepan and add mustard seeds.
3• Add asafoetida when mustard seeds start to crackle.
4• Now add the cashewnuts (remaining), chili powder and tomatoes. Saute for a few minutes.
5• Remove from the flame.
6• Boil salted water in a large pot and add the green beans.
7• When the beans are cooked, add vermicelli.
8• Cook again until pasta becomes tender.
9• Drain properly and transfer pasta into the saucepan with ingredients.
10• Add salt and pepper.

 Pasta Salad is ready to serve