1-½ cup water
1cup toasted cashew pieces
¼ cup lemon juice
2 tbsp ghee
1 tbsp mustard seeds
½ to 1tsp red chilli powder
¼ tsp asafoetida
3 tomatoes, seeded and diced
10 ounces thin vermicelli
8 ounces thin green beans,stemmed
salt and pepper to taste
½ cup chopped cilantro
Method :
Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
Heat ghee add mustard seeds.
When they crackle add asafoetida.
Then add tomatoes, chilli powder and cashew puree; remove from heat.
Bring a large pot of salted water to boil; add the green beans.
When the beans are just shy of cooked, stir in the vermicelli.
Cook until the pasta is tender but firm.
Drain well and add the pasta to the ingredients in the saucepan.
Season with salt and pepper.
Stir in the remaining cilantro and garnish with the remaining cashews.
