Serves 4

Ingredients
300 gm macaroni or fussilli pasta
2-3 crushed Sindhi vadis
2 large diced potatoes
2 medium sized chopped onions
2 tsp chopped garlic
1 tsp ginger julienne
1 tsp chopped green chillies
2-3 tsp oil
½ cup tomato puree
½ cup mixed herbs
2 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
2 tbsp chopped nuts (assorted)
1 tsp rose water
1 tsp garam masala powder
1 tsp dhaniya powder
1 tsp red chilli
Salt to taste

Method
Boil pasta till done, Refresh with cold water and keep aside. Heat oil in a pan. Saute ginger, garlic and green chillies. Ass in the onions, Fry till light brown. Put in the crushed vadis, potatoes and the powdered spices. Fry for a few seconds. Add some hot water, tomato puree and salt to taste. Sprinkle the herbs, cover and simmer for 8-10 mins or pressure cook for at least 3 whistles. In a heavy-bottomed pan, spread a layer of the masala and the vadi aloo. Top with pasta, chopped coriander, mint and some garam masala. Cover and semmer or 10 mins. Serve hot.

Chef’s Variations:
Try a similar recipe with mutton or assorted seafood or Sindhi mixed vegetables subzi. Opt for spaghetti or fettucine for a different texture.