Veggie Foodie

Khowsuey

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:

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

Remarks:

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