Mixed Veg and Linguine – Indian Style

Mixed Veg and Linguine – Indian Style

It is wonderful that you can use Pasta to make Indian Style dishes. This recipe uses linguine and a variety of vegetables. It includes healthy spices and herbs to enhance the taste instead of butter or too much oil. The spices also make the dish aromatic and appetizing.

Mixed Veg and Linguine - Indian Style

Mixed Veg and Linguine - Indian Style

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 

Avocado, Channa Dahl, Bell Peppers, Cilantro, Curry Leaves, Hing, Mustard Seeds, Green Chillies, Olive Oil, Serrano Peppers, Urad Dahl

SLIDE SHOW :

Mixed Veg and Linguine - Indian Style Mixed Veg and Linguine - Indian Style

Mixed Veg and Linguine – Indian Style

Serves 2 - 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 1/2lb Linguine Pasta (broken into 2 pieces (see picture))
  • 2 - 4 cups Eggplant (chopped into small pieces)
  • 1 Green Bell Pepper (chopped into small pieces)
  • 1 Red Bell Pepper (chopped into small pieces)
  • 1 Yellow Bell Pepper (chopped into small pieces)
  • 1 Onion (finely chopped)
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dahl
  • 1 tablespoon Channa Dahl
  • 1 - 2 Green Chillies (Serrano Peppers, finely chopped)
  • 8 tablespoons Olive Oil (or Avocado Oil or any cooking oil)
  • 2 teaspoons Salt
  • 4 - 8 leaves Curry Leaves (Kadi Patta)

Optional

  • 1/2 teaspoon Hing

Note

Serving Suggestions:

1) Serve hot.

Options:

1) Increase or reduce oil, chillies or salt as you like.
2) You can just use green bell pepper alone if you like.
3) Instead of the three kinds of fresh bell peppers, you can use a frozen package medley with these three peppers.

Directions

Step 1
Cook Linguine according to package directions. Add 1 teaspoon oil and 1 teaspoon salt in the water in which linguine is cooked. Stir every 4 minutes with a spoon or ladle so that the linguine pieces don't cling to each other. If you want the linguine a little soft and tender, cook for 2 to 4 minutes more.
Step 2
In the meanwhile, place a non-stick deep frypan on medium heat.
Step 3
Add 6 tablespoons of oil. When oil is hot, add mustard seeds. When they start crackling add the urad dahl and channa dahl.
Step 4
Stir fry. When the dahls are golden brown, add the green chillies and onion. Mix well and cook for 3 minutes or until onion is cooked.
Step 5
Add the green, red and yellow peppers. Add 1/2 teaspoon salt and hing. Cook until these vegetables are cooked.
Step 6
Add the eggplant and 1/2 teaspon salt. Stir fry until eggplant is cooked but firm. Do not overcook and make the eggplant mushy.
Mixed Veg and Linguine - Indian Style
Step 7
Drain the linguine. Add it to the veggie mix in the frypan. Mix thoroughly.
Mixed Veg and Linguine - Indian Style
Step 8
Taste a little. If necessary, add more salt to taste, a little at a time. Mix well.
Step 9
Add a tablespoon of oil on top of the linguine/veggie mixture in the fry pan. Mix thoroughly.
Step 10
Serve hot.
Taro Root Easy Spicy Stir Fry
Easy Celery Curry

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