One of the best tasting Pasta Salads that is made with minimum wastage and pantry ingredients. The simple homemade dressing takes the salad from Blah to Yum! A great side dish too if you are looking for one.
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Shavgi upit or Shavaya che upit is always acceptable and enjoyed for breakfast and loved in the Tiffin box. I enjoy it because it is fast to cook and a no hassle dish. You can add as many different vegetables as you want.
1 cup shavgi or shavya (I prefer the MTR brand to other brands)
4 cups water
½ tsp salt
½ tsp oil.
Boil water with the oil and salt. Add the shavgi in this boiling water and cook till they are just done (About 5 minutes). Drain the water and add cold water, When cold toss about with a tsp of oil. Keep aside.
1 tblspn oil
½ tsp mustard
2 green chillies
1 spring of curry leaf
1 tsp urid dal
1 onion chopped fine
1 carrot diced
1 cup cauliflower cut in small florets
1 cup green peas (boiled)
Heat oil; add the mustard seeds once they splutter. Add urid dal and wait till it becomes reddish then add green chillies and curry leaves.
Add the onions and sauté till the onions are translucent.
Add the rest of the carrots and mix well. Cook till the carrots change colour. Add the cauliflower and stir-fry until a little tender. Then add the shavgi, capsicum, boiled peas salt. Mix well.
Garnish with coriander and coconut.
Can be served hot as well as packed for Tiffin box.
I have not used capsicum and peas in the above recipe as I did not have them now.
The general rule for cooking vegetables is that harder vegetable needs longer to cook so carrots, French beans need longer to cook.
Add salt later as the vegetable cooks faster.