Ingredients:
- 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
Method:
- Boil the noodles and once cooked, wash under running water and keep aside
- Heat the oil and try the onion for 2-3 minutes
- Add the paste end fry again for 2 minutes
- Add the tomatoes and try again for 2 minutes
- Add the coconut milk, boiled vegetables, salt and sugar
- Boil the gravy for 10-15 minutes
- Add cooked noodles
- 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
Remarks:
The vegetarian version of the delicious Burmese bhel – a meal by itself
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