| • | Process half of roasted cashewnuts with lemon juice and water in a blender.
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| • | Heat ghee in a saucepan and add mustard seeds.
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| • | Add asafoetida when mustard seeds start to crackle.
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| • | Now add the cashewnuts (remaining), chili powder and tomatoes. Saute for a few minutes.
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| • | Remove from the flame.
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| • | Boil salted water in a large pot and add the green beans.
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| • | When the beans are cooked, add vermicelli.
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| • | Cook again until pasta becomes tender.
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| • | Drain properly and transfer pasta into the saucepan with ingredients.
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| • | Add salt and pepper.
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| • | Pasta Salad is ready to serve. |
