• 200 grams (7 oz.) egg noodles
  • 1 1/2 cups mixed boiled vegetables (French beans, carrots, cauliflower, green peas, etc.)
  • 2 chopped tomatoes
  • 1 can (15.5 oz) coconut milk
  • 1 chopped onion
  • 1 tablespoon oil
  • 1 tbsp sugar
  • salt to taste

To be ground into a paste

  • 4 cloves garlic
  • 3 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 3 red Kashmiri chilies
  • 25 mm. (1″) piece ginger

For garnishing

  • 100 grams (4 oz.) sev (thin Indian fried noodles made from chickpea flour)
  • 4 chopped spring onions (with leaves)
  • 1/2 teacup chopped coriander


  1. Boil the noodles and once cooked, wash under running water and keep aside
  2. Heat the oil and try the onion for 2-3 minutes
  3. Add the paste end fry again for 2 minutes
  4. Add the tomatoes and try again for 2 minutes
  5. Add the coconut milk, boiled vegetables, salt and sugar
  6. Boil the gravy for 10-15 minutes
  7. Add cooked noodles
  8. Garnish with sev, spring onions and coriander leaves and serve hot

Serves: 4

Inspiration source:

The Delights of Vegetarian Cooking by Tarla Dalal, page 72


The vegetarian version of the delicious Burmese bhel – a meal by itself

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