- 2 tbsp oil
- 2 medium sized onions, chopped finely.
- 1 medium sized carrot, grated.
- 4 small tomatoes
- 1 capsicum
- 5 baby corn, chopped
- 1 cup shredded cabbage
- 1 green chilli, chopped finely
- 5-6 mint leaves, chopped coarsely
- Coriander leaves, chopped coarsely
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp ginger garlic paste
- 1 cup shredded mozzarella cheese
Heat oil in a large pan. Sauté onions and green chillies. Add ginger garlic paste, a pinch of garam masala(optional) and mint leaves and continue to sauté for a minute. Add salt, red chilli powder. Toss in the tomatoes and cook for 5 minutes. Reduce the heat and add other vegetables. Add coriander and a little water to make gravy like consistency. Bring to boil and simmer for 7-10 minutes.
Cook pasta according to package directions. Add salt in the boiling water and a dash of oil to avoid pasta sticking to each other. Drain and add to the sauce prepared above. Turn the stove off and mix well. Add shredded mozzarella and cover for few minutes.
Tip: If you have chicken leftovers or mince meat curry, add it while preparing the sauce. However, keep the quantity of salt in mind. If you find it too salty, add half a lemon to the pasta and mix well. Bon Apetit!