Indian Pasta Salad

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

How to make Indian Pasta Salad:

• Process half of roasted cashewnuts with lemon juice and water in a blender.
• Heat ghee in a saucepan and add mustard seeds.
• Add asafoetida when mustard seeds start to crackle.
• Now add the cashewnuts (remaining), chili powder and tomatoes. Saute for a few minutes.
• Remove from the flame.
• Boil salted water in a large pot and add the green beans.
• When the beans are cooked, add vermicelli.
• Cook again until pasta becomes tender.
• Drain properly and transfer pasta into the saucepan with ingredients.
• Add salt and pepper.
• Pasta Salad is ready to serve.