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Jade Macaroni

Time
Prep Time: 20 min Cook Time: 10 min Total Time: 30 mins
Servings 3
Ingredients
    For the pasta
  • 1.5 macaroni (dry/uncooked)
  • 1 medium onion (sliced)
  • 2 fresh chilles - green OR red (sliced thin)
  • 2 tablespoons garlic (chopped)
  • 1.5 teaspoons ginger (chopped)
  • 1 medium green capsicum (sliced)
  • 1/2 carrot (peel and cut into juliennes)
  • salt to taste
  • 4 tablespoons green chutney
  • 1 tablespoon oil
  • For the green chutney (makes about 1 cup)
  • 1 to 1 1/2 bunch fresh coriander leaves
  • 1 tablespoon pudina (mint leaves)
  • 1-2 green chillies
  • 2-3 teaspoons tamarind paste
  • 1.5 tablespoons peanuts (roasted)
  • salt to taste
  • Garnish
  • Chilli flakes or roasted and coarse crushed peanuts
Instructions
    For the green chutney
  1. Grind together all the ingredients with some water to make a thick chutney.
  2. For the pasta
  3. Cook pasta/ macarni as per instructions of the packet (cook till al dente).
  4. In a wok heat oil. Add ginger, garlic and saute on med-high till you get a nice aroma and is lightly browned.
  5. Add onion, chillies, saute on med-high but let onions remain crunchy.
  6. Add capsicum, carrot. Stir fry over med-high. Add salt to taste. Mix.
  7. Add chutney and mix and stir over high.
  8. Lastly add cooked & drained pasta. Toss well. Serve hot.
Note
Can add vegetables like baby corn, broccoli, corn, cabbage, red capsicum.
Instead of macaroni, can make from noodles too.
You can use leftover green/mint chutney.
You can skip tamarind and add some lime juice for tang in the end.
Prathima Thotanthillaya