Egg-Veggie Masala Pasta

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 1-2 servings

Egg-Veggie Masala Pasta

Ingredients:

• Pasta - 1 1/4 cup (I used Radiatore shaped pasta)
• Eggs - 2 nos
• Mixed Veggies, finely chopped - Around 3/4 - 1 cup (I used Carrot, Beans, Peas & Corn)
• Onion, finely chopped - 1/4 cup / 1 small sized
• Tomatoes, finely chopped - 1 small sized
• Ginger-Garlic Paste - 1/2 tbsp
• Green chilly - 1 no (Can be avoided while making for kids)
• Turmeric powder - 1/4 tsp
• Coriander Powder - 1/2 tsp
• Pav Bhaji Masala Powder - 1/2 tsp (I used Home made powder)
• Oil - 1/2 tbsp
• Salt - to taste
• Sugar - a pinch (Optional)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and few drops of oil and cook for 11 -13 mins until slightly soft yet crunchy enough to bite). Drain and rinse with cold water and keep aside
   
2. Heat Oil in a pan, add Ginger-Garlic paste and saute in low-medium flame for 2 mins
3. Add finely chopped onion, green chilly if using and saute for 3-4 mins
4. Add tomato pieces and saute for a min
5. Now add finely chopped vegetables and saute for 2-3 mins
   
6. Add required salt, a pinch of sugar, turmeric powder, Coriander powder and Pav Bhaji Masala powder, mix well 
7. Sprinkle few drops of water and cook covered in low to medium flame till the veggies gets cooked but not getting mushy
8. Once its done, reduce the flame to low and move the veggies to one side of the pan, Crack open the eggs into the other side 
   
9. Sprinkle little salt needed for egg and scramble them until it gets 3/4th cooked
   
10. Combine the soft scrambled eggs with the sauted veggies and saute for few mins until they get combined well
    
11. Now add the cooked & drained pasta and mix gently until it gets coated with egg-veggie masala
    
12. Allow to cook in low flame for 2-3 mins and switch off
13. Serve Hot!