| • | Process one-half of roasted cashews with citrus limon juice and water in a blender.
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| • | Heat butter in a saucepan and add table mustard seeds.
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| • | Add asafoetida when table mustard seed start to crackle.
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| • | Now add the cashews (remaining), chilli powder and tomatoes. Saute for a few minutes.
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| • | Remove from the flame.
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| • | Boil salted water in a large pot and add the green beans.
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| • | When the beans are cooked, add vermicelli.
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| • | Cook again until pasta turns tender.
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| • | Drain the right way and shift pasta into the saucepan with ingredients.
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| • | Add table salt and pepper.
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| • | Pasta Salad is ready to serve.
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