• 2 cups – brown Pasta
• 1 cup – cabbage, carrot, beans, capsicum, green peas, diced Mushroom
• 1/2 cup – Tomato puree
• 1 – Onion
• 1 tbsp – Ginger Garlic paste
• 1 tsp – pepper powder
• Green chillies as required
• salt, cumin seeds, oil as required
• fresh coriander and Mint leaves


  1. Cook pasta and drain.
  2. Pour little oil and add cumin seeds. Let it splutter.
  3. Add onion. Once it turns transparent, add ginger- garlic paste and tomato puree. Toss until the raw smell goes-off.
  4. Add all the vegetables, salt and chillies one by one and toss well.
  5. Add the cooked pasta. Toss and mix the pasta well with the vegetables.
  6. Garnish with coriander and mint leaves.

Recipe courtesy of Susan Cherian