One of my favourite recipes. Reminds me of my childhood. It’s a complete meal by itself. You can use rice noodles instead of haka noodles. The vegetables in the curry can also be replaced with baby corn, broccoli florets and zucchini.
Preparation Time 40 minutes
Soaking Time Nil
Cooking Time 10 minutes
Makes2 to 3
1/4 cup grated coconut
1/4 tsp turmeric powder
1 tbsp chopped cashewnuts
1/2 tbsp jeera (cumin seeds)
¼ inch piece of ginger
3 kashmiri mirchis
½ black pepper
¾ tbsp chopped garlic
¼ tsp dhania powder
1 ½ tbsp water
1 tbsp oil
2 bay leaves tejpata
3 curry leaves (kadi pata)
4 tbsp chopped onion
½ chopped tomato
2 cups coconut milk
2 cups mixed boiled vegetables (cauliflower, French beans, carrots)
Salt to taste
1 cup sliced and fried onions
½ cup sliced and fried garlic
½ cup sliced spring onions (green part)
2 tbsp lemon juice
¼ cup chopped coriander
Chillipowder