Spicy Indian Bean and Egg Pasta

This fusion dish combines the heartiness of pasta with the protein-packed goodness of eggs and beans, infused with aromatic Indian spices. Perfect for a quick yet satisfying meal.

Steps

1. Cook the pasta according to package instructions; drain and set aside. 2. In a pan, heat oil over medium flame. Add cumin seeds and let them splutter. 3. Add chopped onion and sauté until golden brown. 4. Stir in minced garlic, turmeric, and red chili powder; cook for a minute. 5. Add the canned beans and salt; mix well and cook for 2-3 minutes. 6. Push the bean mixture to one side of the pan, crack the egg on the other side, and scramble it until cooked. 7. Combine the pasta with the bean and egg mixture; toss well. 8. Garnish with fresh coriander before serving.

100g pasta (any type) 1 large egg 100g canned beans (like kidney or black beans) 1 small onion, finely chopped 1 garlic clove, minced 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp red chili powder (adjust to taste) Salt to taste 1 tbsp oil Fresh coriander for garnish