Tangy Vegetable Pasta

Name: Tangy Vegetable Pasta
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 g Pasta; 1/2 tsp Salt; 3 tsp (plus a little for boiling) Oil; 1/2 tsp Jeera (cumin seeds); 1 sliced Green chili; 1 sliced Onion; 2 chopped Tomato; 1/2 sliced Capsicum; 1/2 sliced Carrot; 1/2 tsp Red chili powder; 1/2 tsp Amchur powder; 1 tbsp Tomato sauce; 2 tbsp chopped Dhaniya patta (coriander leaves); 1/2 piece Nimbu (lemon)

RI YA @cook_115442434

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RI YA @cook_115442434

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Ingredients

30 min

3 servings

200 gPasta
1/2 tspSalt
3 tsp(plus a little for boiling) Oil
1/2 tspJeera (cumin seeds)
1 sliced Green chili
1 sliced Onion
2 chopped Tomato
1/2 sliced Capsicum
1/2 sliced Carrot
1/2 tspRed chili powder
1/2 tspAmchur powder
1 tbspTomato sauce
2 tbsp chopped Dhaniya patta (coriander leaves)
1/2 pieceNimbu (lemon)

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Steps

30 min

1

Boil pasta in salted water with a little oil for 5 minutes, then drain.
2

Heat 3 tsp oil in a pan, add jeera and green chili, sauté for 30 seconds.
3

Add onion, tomato, capsicum, and carrot. Cook for 5 minutes.
4

Add boiled pasta, red chili powder, amchur powder, and tomato sauce. Cook for 10 min
5

Add dhaniya patta and squeeze half a nimbu over the pasta. Mix again.
6

Serve immediately.