Pasta with Mangetout and Red Kidney Beans
|Pasta shells||2 Ounce (50 Gram)|
|Onions||2 , roughly diced|
|Tomato sauce||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Garlic puree||1 Teaspoon (Pulp)|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Butter||4 Ounce (125 Gram)|
|Corn oil||1 Tablespoon|
|Onion seeds||1⁄2 Teaspoon|
|Mangetout||4 Ounce, blanched (125 Gram)|
|Canned red kidney beans||2 Ounce, drained (1 Can, 50 Gram)|
|Fresh coriander||1 Tablespoon|
|Red chilies||2 , sliced|
Cook the pasta in boiling salted water until it is tender.
Drain and set aside.
Place the diced onions, tomato sauce, chilli powder, garlic, turmeric, salt, lemon juice and sugar in a food processor or blender.
Blend for about 1 minute or until a soft, smooth paste is formed.
Melt the butter with the oil and onion seeds in a deep frying pan, add the spice mixture and fry for about 5-7 minutes, stirring continuously.
Add the pasta, then the mangetout, red kidney beans, fresh coriander and red chillies and mix gently until well coated with the spice mixture.
Serve immediately with an Indian bread.