Ingredients

• 1-1/2cup water
• 1/3cup toasted cashew pieces
• 1/4cup lemon juice 
• 2tablespoons ghee
• 1tablespoons mustard seeds 
• 1/2 to 1tsp red chilli powder
• 1/4 tsp asafoetida
• 3 tomatoes,seeded and diced
• 10 ounces thin vermicelli
• 8 ounces thin green beans,stemmed 
• salt and pepper to taste
• 1/2 cup chopped cilantro 

• Place the water, half of nuts, and the lemon juice in a blender; process until smooth. 
• Heat ghee add mustard seeds. 
• When they crackle add asafoetida. 
• Then add tomatoes, chilli powder and cashew puree; remove from heat. 
• Bring a large pot of salted water to boil; add the green beans. 
• When the beans are just shy of cooked, stir in the vermicelli. 
• Cook until the pasta is tender but firm. 
• Drain well and add the pasta to the ingredients in the saucepan. 
• Season with salt and pepper. 
• Stir in the remaining cilantro and garnish with the remaining cashews.